Light Custard Sauce

Ingredients:

1/2 cup sugar
4 egg yolks
1 tsp cornstarch
1 3/4 cup milk, boiling
1 TBS vanilla extract (or 1 tsp vanilla and 1 TBS Cointreau, Cognac or other liquer)

In medium saucepan, gradually whisk sugar into egg yolks and continue beating 3-4 minutes until mixture is slightly thick and pale yellow. Whisk in cornstarch. While beating the yolk mixture, gradually add the boiling milk in a thin stream. Place saucepan over moderate heat and stir continuously with a wooden spoon until the sauce thickens enough to coat the spoon. Remove pan from heat and continue to stir for several minutes before adding vanilla. Cover and chill.