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Custard Sauce

This recipe can easily be halved.

1 quart whole milk (4 cups)
8 egg yolks, beaten
1 cup granulated sugar
1 teaspoon salt
1 tablespoon vanilla extract
Dash nutmeg

Scald milk. Beat egg yolks, sugar, and salt together; temper with hot milk. (Do not mix too fast or the milk will cook the eggs.) Cook over hot water until sugar is melted; cool. Serve over apple pie or cake.

NOTES

To make a fluffy sauce: Add beaten egg whites. If you want fluffy custard to hold up, add 2 packages (2 tablespoons) plain gelatine when cooking eggs and milk.

To make rum-flavored custard: add 1/4 cup dark rum (or any other flavoring).

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