A rich custard sauce that can be served hot or cold over cake, fruit or other dessert.
2-1/2 cups milk
6 egg yolks
1/2 cup sugar
vanilla extract to taste
Bring the milk to the boil. Beat the egg yolks with the sugar until they are white and creamy. Pour the hot milk into the egg mixture and whisk to combine.
Return the mixture to the saucepan and stir over low heat until the custard coats the back of a wooden spoon. Stir in a little vanilla extract. Strain the custard, allow it to cool and store, covered, in the refrigerator.
Makes about 3 cups.