Custard Sauce

Ingredients

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

Instructions

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

This recipe can easily be halved.

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.

Rum-Flavored Custard: add 1/4 cup dark rum (or any other flavoring).