Vanilla Parfait (Parfait a la Vanille)

• 23 cup plus 2 tablespoons sugar
• 23 cup water
• 1/2 teaspoon pure vanilla extract
• 1 cup heavy cream
• 8 egg yolks
• Raspberry sauce (see recipe)

1. Combine the sugar and water in a saucepan.
2. Bring to a boil and add the vanilla.
3. Let simmer briefly.
4. Put the cream in a chilled bowl and beat until stiff.
5. Chill until ready to use.
6. Meanwhile, put the yolks in a heavy saucepan and start beating with a wire whisk.
7. Continue beating vigorously while gradually adding the simmering syrup.
8. Put the saucepan on a heatproof pad and continue beating until the volume increases four or five times the original.
9. Do not let the mixture get too hot or it will scramble.
10. It will resemble a light yellow, frothy but well-thickened custard or a sabayon.
11. This should require four or five minutes of vigorous beating.
12. Pour and scrape the mixture into the bowl of an electric mixer.
13. Beat on high speed until the custard is cooled to room temperature, seven minutes or longer.
14. Scrape the whipped cream onto the yolk mixture.
15. Carefully fold it in until well blended.
16. Pour and scrape the mixture into a decorative crystal or other bowl or serving dish.
17. Place the dish in the freezer and let stand several hours or, preferably, over night until frozen.
18. Serve with raspberry sauce.

sugar, water, vanilla, heavy cream, egg yolks, raspberry sauce

Taken from cooking.nytimes.com/recipes/1567 (may not work)