Custard cream

Separate 5 yolks. Warm in a casserole: CREMIO whipping crème, milk and sugar. Stir over low heat until the sugar melts. Add gradually to the yolks some of the warm mixture as stirring constantly so not to cross. Add vanilla essence to the remaining warm mixture on the stove and then return the yolk mixture slowly with constant stirring. The cream remains on the stove over very low heat for about 15 min. until thickened, stirring constantly. Pour into suitable glassesand leave in the refrigerator for at least 3 hours to cool well. Serve fruit decorated with slices.