Bring the milk to a boil in a larger saucepan and remove from the stove. Mix the eggs, yolks and sugar together until everything is well combined. While stirring, add about half of the milk and return everything to the saucepan. Stir at a low temperature until it becomes thick. About five minutes, it is very important here that it does not boil. Then remove from the heat and stir in the vanilla extract. Pour into a bowl and place a plastic wrap directly on top of the cream. Let cool and put in the fridge for about two hours.
The cream can also be prepared a day in advance. It tastes very nice with soufflees and other desserts where you want a cream to go with it. If you don`t have vanilla extract, you can also boil a sliced vanilla pod with the milk. Then scrape out the pod and continue working as described above. If you don`t want any black dots in the end, pour the finished cream through a hair sieve.
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