Chocolate Custard Sauce
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Dutch process cocoa||3 Tablespoon|
|Vanilla extract||1 Teaspoon|
Beat eggs until frothy in a small bowl odd sugar, beating until thick and lemon colored.
Set mixture aside.
Scald milk in top of a double boiler over simmering water, stir in cocoa.
Gradually stir one fourth of hot milk mixture into egg mixture; add to remaining milk mixture, stirring constantly.
Cook over hot water, stirring constantly, 20 minutes or until mixture rhickens and coars a metal spoon.
Remove from heat, and stir in vanilla.
Cover and chill thoroughly.
Serve over fresh fruit or angel food coke.