Classic vanilla custard sauce cooked gently in a double boiler.

Steps

1. Scald milk over low heat in top of double boiler (till bubbles form around edge of pan).
2. Beat egg slightly with a fork, add sugar and salt.
3. Add scalded milk to egg very slowly stirring constantly till all is mixed.
4. Return mixture to double boiler and cook over hot but not boiling water.
5. Stir gently so as not to splash sides and cause lumps.
6. Cook about seven minutes or till mixture coats a silver spoon.
7. Strain, cool and add vanilla.

Notes

• Water under custard must never boil or the custard will curdle. Should it curdle, blend 1 tsp flour in 1 or 2 oz milk and add to the custard then beat with an egg beater and cook over hot water till thick. Texture will not be as smooth.