Custard Sauce

Ingredients

1 c. Roberts Skim Milk
3 egg yolks
1/2 tsp. vanilla
2 tbsp. sugar
1/8 tsp. salt

Preparation

In a small pan heat milk to nearly boiling stirring constantly so as not to burn it. Beat egg yolks slightly and add to the milk and then the sugar and the salt . This must be stirred constantly to get thickened a little. Cook about 7-8 min. over low , medium heat until the sauce slightly coats a metal spoon. When it is thickened add the vanilla. Set the pan in a pan of cold water to cool. Makes about 1 1/4 c. of sauce to be used on unfrosted cake or fruit, etc.

Recipe Contributed By: Danny K.

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