Vanilla Sauce

Directions

1. 1
   Heat the milk in a 2-quart saucepan over medium-low heat just until warm.
2. 2
   In a bowl, whisk together the yolks, sugar, and salt until slightly thickened and lighter in color.
3. 3
   Slowly pour half of the warm milk into the yolkmixture, whisking continuously.
4. 4
   Next, pour the yolk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and thickly coats the back of a spoon.
5. 5
   Set a bowl over an ice bath, then strain the custard through a fine-mesh sieve set over the bowl.
6. 6
   Add the vanilla and stir until cool.
7. 7
   Stir in liquor to taste, then refrigerate for about 2 hours, until completely chilled, before serving.