This recipe is credited to E. K. Cohen of the Sinai Chapter.
Custard Sauce
Ingredients:
| 3 | Egg Yolks |
| ¼ | cup Sugar |
| ⅛ | tsp. Salt |
| 2 | cups scalded Milk |
| 1 | tsp. Vanilla or Almond Extract |
Directions:
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.