Instructions

1. Add cream and sugar to a medium saucepan.
2. Stir and heat slowly.
3. Trim the ends off of the vanilla bean pod, then cut the pod in half lengthwise.
4. Scrape the inside of each half with the knife and deposit the substance into the saucepan with the cream in it.
5. Put the empty pod into the cream as well.
6. Stir cream, and continue to heat it until it comes to a boil.
7. Remove from heat.
8. In a small bowl, whisk egg yolks until blended.
9. Add about 1/4 cup of cream from the saucepan into the bowl.
10. Whisk to combine.
11. Pour in another 1/4 cup of cream and stir it in.
12. Pour bowl’s contents into the saucepan with the rest of the cream in it.
13. Return saucepan to heat, stirring constantly until the sauce has just begun to thicken.
14. Remove from heat immediately.
15. Set up an ice bath: take a large bowl and fill about 1/3 of the way with ice cubes.
16. Next, place a slightly smaller bowl down into the large bowl and set it on top of the ice cubes.
17. Using a chinois or some other fine strainer, strain the cream sauce into the empty bowl in the ice bath.
18. Stir the cream around the bowl to help it cool down as quickly as possible.
19. When the sauce has cooled, cover the bowl and refrigerate it for 1 to 2 hours.
20. Fill brandy glasses (or some other type of tall glass) halfway with berries.
21. Pour enough cream into the glasses to just cover the fruit.
22. Garnish each glass with fresh mint leaves.