Custard Sauce II
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
3 egg yolks
3 tbsp sugar
1/16 tsp salt
1 1/2 cps milk
1/2 tsp vanilla
1 - Beat yolks lightly in small saucepan.
2 - Stir in sugar and salt.
3 - Set pan over low heat.
4 - Stir in milk and cook, stirring cosntantly, until sauce thickens and coats metal spoon.
5 - Add flavoring.
6 - Remove from heat and set aside to cool.
Makes about 2 cups sauce.
Serve this sauce over squares of spongecake or hwerever a custard-
type sauce is called for. Delicious on pears cooked in white wine and
on various puddings.
Called Vanilla sauce by some cooks.