Vanilla Custard Sauce
Makes 2 cups
1 pint half and half or milk (2 cups)
1/4 cup sugar
4 egg yolks
2 teaspoons vanilla extract
Scald half and half or milk by heating almost to boiling point. In a medium-sized bowl, blend sugar and egg yolks.
Gradually whisk hot cream or milk into yolks. Return mixture to a saucepan. Heat but do not boil. Mixture will thicken slightly. Cool. Stir in vanilla.
Strain sauce into a serving pitcher or boat. If sauce curdles, process in a blender until smooth. Refrigerate until serving time.