In small saucepan, mix sugar, salt, and corn- starch.
Stir in milk.
Cook, stirring constantly, over medium heat, until mixture thickens and begins to boil; boil 1 minute.
Remove from heat.
Add a little hot mixture to egg yolks, mixing well.
Return to saucepan.
Cook, stirring constantly, until mixture is thick and bubbly.
Stir in extracts.
Let cool to room temperature— about 1 hour.
Makes about 1-1/4 cups.