|Milk||2 Cup (32 tbs)|
|Vanilla extract/Dry sherry, or brandy||1 Teaspoon|
1. In a heavy 2-quart saucepan over moderate heat, heat the milk, sugar, and salt until the sugar has dissolved and the milk is very hot.
2. In a small bowl, beat the egg yolks lightly, then stir in a few tablespoons of the hot milk mixture. Blend the egg yolk mixture with the hot mixture in the saucepan. Reduce the heat to low, and cook stirring constantly, until the mixture coats the spoon—about 5 minutes. Do not boil or the sauce will curdle.
3. Remove the pan from the heat and place it in cold water. Stir the sauce constantly for 2 minutes, then blend in the vanilla. Cool, then cover and refrigerate until serving time.