1/2 c. sugar
3 heaping tbsp. cornstarch
2 c. milk
Pinch of salt

CUSTARD SAUCE:

2 egg yolks
1/2 c. milk
3 tbsp. sugar

Cook sugar, cornstarch, milk, and salt over medium heat until thickened. Pour gradually, stirring constantly, into 2 beaten egg whites. Spoon into custard cups or small molds and refrigerate.

Cook custard sauce in double boiler until it coats a spoon. Cool. Refrigerate in a jar. Just before serving, add 1 teaspoon vanilla or 1/2 teaspoon almond. Good made a day ahead.