4 egg yolks
1/3 c. sugar
1/8 tsp. salt
2 c. milk
1 tsp. vanilla extract

In heavy 2-quart saucepan over low heat, or in double boiler over hot, not boiling water, with wire whisk, beat egg yolks, sugar and salt. Gradually stir in milk and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 25 minutes. Stir in vanilla extract.

Serve sauce warm or cold over apple pie, fruit cake, cut-up fruit, or ice cream.