Almond Sauce

Ingredients

2 Roberts Eggs
1/4 cup sugar
2 cups Roberts Milk, scalded
1/2 teaspoon almond extract
1/8 teaspoon salt

Preparation

Beat eggs slightly; stir in sugar and hot milk. Cook in top of double boiler over simmering water, stirring constantly, until custard thickens enough to coat a spoon. Remove from heat; add almond extract and salt. Mix well. Chill before serving. Serve with fresh fruit, such as bananas, strawberries or raspberries.

Yield: 2 cups

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.