|Milk||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg yolks||5 , well beaten|
1. Melt the butter or margarine in the upper part of a double boiler, blend in the flour, slowly add the milk. Cook over direct heat, stirring constantly until the mixture boils.
2. Add the sugar and salt. Remove from the heat and pour this mixture into the egg yolks. Blend thoroughly.
3. Return to the double boiler top and cook over simmering water, stirring constantly until the custard coats a metal spoon.
4. Remove immediately from the heat and stir in the sherry. Chill before serving.