Custard Sauce

Custard Sauce

From Time/Life's Foods of the World - The Cooking of the British Isles, 1969:

What You Need:

1.5 cups milk

2 teaspoons cornstarch

1 teaspoon sugar

1 egg yolk

1/2 teaspoon vanilla extract

In a heavy 1- to 1.5-quart saucepan, combine 1/4 cup of the milk and the cornstarch, and stir with a whisk until the cornstarch is dissolved. Add the remaining 1.25 cups of milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil. In a small bowl break up the egg yolk with a fork and stir in 2 or 3 tablespoons of the sauce. Then whisk the mixture back into the remaining sauce. Bring to a boil again and boil for 1 minute, stirring constantly. Remove the pan from the heat and add the vanilla. Custard sauce is served hot with such desserts as pies, dumplings and sponges.