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1. Mix the sugar, cornstarch and salt together in a heavy 1½-to 2-quart stainless- steel or enameled saucepan.
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2. Beat the egg yolks and cream together in a bowl and pour slowly into the sugar, cornstarch and salt in the saucepan, beating constantly with a wire whisk.
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3. Continue to whisk over low heat until the sauce is smooth and thick, but do not let it boil.
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4. Remove the pan from the heat and stir in the vanilla. Immediately transfer the sauce to a bowl, cool, then cover with plastic wrap and chill.
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5. Serve the cold sauce in a sauceboat with apple cake or other suitable desserts. Or, spoon a little sauce over each serving of the dessert before presenting it at the table.
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