Custard Sauce

This recipe is credited to E. K. Cohen of the Sinai Chapter.


3 Egg Yolks
¼ cup Sugar
tsp. Salt
2 cups scalded Milk
1 tsp. Vanilla or Almond Extract


Slighly beat Egg Yolks. Add sugar and Salt and blend.

Scald Milk. Slowly add Scalded Milk to egg mixture, stirring constantly.

Place on top of a double broiler - set over hot water. Cook until mixture thickens. When it begins to thicken, strain mixture and stir in flavoring (Vanilla or Almond Extract).

Cool thoroughly. Serve over Strawberry Whip, Ginger Bread, or Chocolate Cake, etc.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960