Classic Custard Sauce
|Milk||2 Cup (32 tbs)|
|White sugar||1⁄4 Cup (4 tbs)|
Scald the milk in the top of a double boiler over direct heat until little bubbles form around the edge.
Beat together the egg yolks, sugar, and salt.
Add 1/2 cup of the hot milk to the yolk mixture.
Strain back into the rest of the hot milk, blending well.
Place over simmering water.
Cook, stirring constantly, until thick enough to coat a spoon, 165 degrees.
Add vanilla and cool, stirring several times.
Serve in a jug.