Vanilla Sauce

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.

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