| How To Cook: |
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1. In a heavy 1- to 1½-quart saucepan, combine ¼ cup of the milk and the cornstarch, and stir with a whisk until the cornstarch is dissolved.
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2. Add the remaining 1¼ cups of milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil.
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3. In a small bowl break up the egg yolk with a fork and stir in 2 or 3 tablespoons of the sauce.
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4. Then whisk the mixture back into the remaining sauce.
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5. Bring to a boil again and boil for 1 minute, stirring constantly. Remove the pan from the heat and add the vanilla.
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6. Custard sauce is served hot with such desserts as
blackberry and apple pie,
apple dumplings or
jam sponge.
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