In medium saucepan, bring cream just to a boil over low heat. In small bowl, combine egg yolks and sugar; beat well.
Blend a small amount of hot cream into yolks. Blend yolk mixture into cream in saucepan; cook over low heat about 10 minutes or until custard coats a spoon, stirring constantly. DO NOT BOIL.
Remove from heat. Cool 30 minutes or until room temperature. Refrigerate until serving time. Store in refrigerator.