2 tsp. cornstarch
1/2 c. sugar
Few grains salt
2 c. milk
3 egg yolks
1/2 tsp. vanilla extract
Stale sponge cake
2 c. sliced fresh peaches

Combine cornstarch, 1/4 cup sugar and salt. Stir in milk gradually. Cook over hot water until slightly thickened, stirring constantly. Beat egg yolks; stir in hot milk mixture slowly. Cook over hot water until mixture coats spoon, stirring constantly. Cool. Add vanilla extract. Slice sponge cake thin. Add remaining 1/4 cup sugar to peaches. Arrange cake and peaches in alternate layers. Top with custard sauce. Chill. Makes 4 to 6 servings.