Stirred Custard Or Custard Sauce
|Milk||2 Cup (32 tbs), scalded|
|Egg yolks||4 , lightly beaten|
Heat milk, sugar, and salt in the top of a double boiler over direct, moderate heat, stirring until sugar dissolves.
Spoon a little hot mixture into yolks, return to pan, set over simmering water, and cook and stir 2-3 minutes until thickened and no raw egg taste remains.
Mix in vanilla and serve hot or cool quickly by setting pan in ice water and stirring briskly.
Serve as is or over cake, fruit, or pudding.