Custard sauce

Yield: 12 servings

Measure Ingredient
4 Egg yolks
⅓ cup Sugar
⅛ teaspoon Salt
2 cups Milk
1 teaspoon Vanilla extract

1. In heavy 2-quart saucepan over low heat, or in double boiler over hot, not boiling, water, with wire whisk, beat egg yolks, sugar, and salt. Gradually stir in milk and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 25 minutes.

Stir in vanilla extract.

2. Serve sauce warm or cold over apple pie, fruitcake, cut-up fruit, or ice cream.

Submitted By MICHAEL ORCHEKOWSKI On 10-23-94

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