Angie's Christmas Day Brunch Custard

1 quart heavy cream
5 egg yolks (beat)
1 C. sugar (more to taste)
1 tsp. vanilla

In a bowl, beat together yolks and sugar until mixture is light and forms a ribbon when the beater is lifted.  Add cream, scalded in a stream, stirring.  Transfer the custard to a heavy saucepan and cook it over moderately low heat, stirring, until it thickens, but do not let it boil.  Remove the pan from the heat and stir in the vanilla.  Strain the custard through a fine sieve into a metal bowl.  Set in a bowl of ice.  Let it cool, stirring occasionally, then chill, covered.