CUSTARD SAUCE
- 2 eggs
- 1 pint (2 cups) milk
- 1 tablespoonful cornstarch
- 1 tablespoonful sugar
- ½ teaspoonful vanilla extract
Moisten the cornstarch with a little of the milk, add the eggs and the sugar, beat well together, make the milk hot, add it to the cornstarch and eggs, stir well, return the mixture to the casserole, and let it thicken, stirring all the time, but it must not boil or it will curdle.
Add the vanilla extract.
Serve hot or cold.