In a saucepan, combine sugar, cornstarch and salt. Gradually add Original Chai concentrate and 1/3 cup of the cream. Bring to boil over medium heat, stirring frequently. Boil one minute. Be careful not to scorch the cream. Remove from heat. Mix the egg yolks together in a bowl. Add a little of the hot chai-cream mixture to the eggs then add all of the eggs to the hot chai-cream mix. Return to heat and add vanilla. Place a piece of waxed paper onto the cream, cover and refrigerate until the mixture has cooled completely. When cool, whip 1/3 cup of cream and gently add to the cool, cream-chai mixture. Use the Original Chai Pastry Cream in any recipe that calls for a creamy filling: cakes, cream horns, almond tart, small mille-feuilles.