In a 2 qt saucepan, combine all ingredients except cream and half & half and vanilla.
Beat well with a mixer until mixture is kind of fluffy. Set beside the stovetop on a non-stick trivet.
Place cream and half & half in another sauce pan that pours well.
Scald the milk mixture until small bubbles start coming up the sides.
Remove from heat and while stirring the sugar and egg mixture with a whisk, add a little hot cream to it, whisking briskly.
Continue to add a little hot liquid at a time while stirring until all liquid is added and mixture is smooth.
Set over a high burner and stir constantly until mixture starts to thicken and simmer for about 60 seconds.
Allow mixture to cool for 5 minutes then add the vanilla and stir well.
Measure into serving bowls and chill completely before serving.