In a two quart saucepan, bring sugar and cream to a boil. Whisk in egg yolks, turn heat to low, and continue to stir constantly until custard thickens and thoroughly coats a spoon.
Strain custard into a stainless steel bowl set inside another bowl filled with ice and stir frequently. This is to ensure rapid cooling of custard so that it does not curdle. Wrap custard and reserve in the refrigerator.
