Caramel Custard Sauce

• 5 egg yolks
• ⅔ cup (125 mL) granulated sugar

Beat the egg yolks with 2 Tbsp of the sugar until light and pale yellow in color, and doubled in volume.

In a heavy-bottomed saucepan, make a caramel with the rest of the sugar and the 2 Tbsp of water. Remove from the heat and add the cream and milk. Return to the heat to dissolve any crystals that may have formed.

Pour the caramel cream o