Vanilla Custard Sauce
|Milk||2 Cup (32 tbs), divided|
|Vanilla extract||1 1⁄2 Teaspoon|
In a cup, mix 1/4 cup milk with cornstarch.
Pour into a medium-size saucepan, adding remaining milk and honey.
Bring to a boil over medium heat, stirring constantly.
In a small bowl, whisk egg yolks briefly.
Add 1/4 cup hot milk to egg yolks, and pour mixture into remaining hot milk.
Bring to a boil, stirring until thickened.
Remove from heat and stir in vanilla.