Custard Sauce

• 2 cups milk
• 2 eggs (beaten)
• 2 tbsp. sugar</

Place milk in top of double boiler. Get the milk very hot but not boiling. Mix the eggs and sugar together. Whisking the milk, add the egg mixture very slowly. Use a rubber spatula to remove all of the egg from the bowl. Blend well and cook over boiling water, whisking constantly. Custard should coat the back of spoon when cooked enough. Remove from heat and stir in vanilla. Use on desserts.