4 eggs
1/2 c. sugar
1/4 tsp. salt
1 c. milk
1 c. sour cream
1 1/2 tsp. vanilla
Strawberries, washed and hulled

In medium saucepan, blend together eggs, sugar, and salt. Gradually stir in milk. Cook over low heat stirring constantly until mixture thickens and just coats a metal spoon.

Cool quickly by setting pan in bowl or ice or cold water and stirring for a few minutes. Stir in sour cream and vanilla. Cover and refrigerate. Chill thoroughly. Makes 3 cups sauce.

To serve, spoon custard over fresh strawberries.