Classic Custard Sauce

1. 1

   In the bottom of a double boiler, bring one inch of water (water must not touch top pan) to simmer over medium heat.

2. 2

   In the top of a double boiler, beat together egg yolks, sugar, and salt until thick and light-colored. Gradually add half-and-half.

3. 3

   Heat, stirring constantly, until mixture is somewhat thickened and coats a spoon. (Mixture must not come to a boil or it will curdle.).

4. 4

   Remove from heat; add sherry or brandy or vanilla. Chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.