Mix in double boiler:

3/4 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt

Gradually stir in:

2 c. half & half

Cook covered over hot water for 8 minutes without stirring. Uncover and cook for another 10 minutes.

Add:

4 well beaten egg yolks
2 tbsp. butter

Cook and stir over hot water for 2 minutes longer; cool stirring occasionally.

Add:

1 1/2 tsp. vanilla

Fold in:

1 c. whipped cream

Take 1 pound cake (loaf) and cut into thirds. Take each slice and spread with raspberry jam. Place in bowl and cover with custard sauce.