Custard Sauce

Directions

1. 1
   Heat milk in top of double boiler, over direct heat, until bubbles form around edge of pan.
2. 2
   In small bowl, lightly beat egg yolks with sugar and salt.
3. 3
   Gradually add hot milk, beating constantly.
4. 4
   Return to double boiler.
5. 5
   Cook over hot, not boiling, water until thin coating forms on metal spoon, 8 to 10 minutes. Stir in vanilla.
6. 6
   Strain into small bowl.
7. 7
   Refrigerate, covered, until well chilled.