5 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
Extra sugar (for sprinkling)
Set a mesh strainer over a bowl. In a heavy-based saucepan, scald the milk and set it aside.
In a large bowl, with a wooden spoon, beat the yolks and sugar for 2 minutes, until the mixture turns pale yellow. Pour half of the scalded milk into the yolks, stirring constantly. Then pour the yolk mixture into the saucepan of milk.
Cook the mixture over medium heat for about 5 minutes, stirring constantly with a wooden spoon, until the sauce thickens and the bubbles on the surface begin to disappear. The eggs will solidify if they overheat, so, working quickly, pour the sauce through the strainer to catch any particles of egg that may have begun to curdle. Stir in the vanilla.
Sprinkle the sauce with enough sugar to make a very thin film on it. This will prevent a crust from forming. Set the custard sauce aside to cool. Cover with plastic wrap and refrigerate for up to 1 day. Use as directed.
Make about 2 1/2 cups
By Sheryl Julian and Julie Riven