2 egg yolks
3 tbsp. sugar
1 c. heavy cream, half and half or milk
1/2 tsp. vanilla extract

In the top of a double boiler over simmering water, heat cream until hot but not boiling. Beat egg yolks well in a small bowl. Combine a small amount of the hot cream with the egg yolks and then pour the egg mixture back into the cream. Stir in the sugar. Cook and stir custard until it is thick enough to coat the back of a spoon. Remove from heat and stir in vanilla. Chill.

For Amaretto Custard Sauce, use 1 tablespoon Amaretto liqueur for the vanilla.

Yield: 6 servings.