Rich Custard Sauce

Course : Custards
Serves: 1
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4 large egg yolks
1/4 cup sugar
1/8 teaspoon salt
1 1/4 cups milk
1/2 teaspoon lemon extract or
3/4 teaspoon brandy or rum extract

Preparation / Directions:

Makes 1 1/3 cups. 1. In small heavy saucepan, beat egg yolks lightly; add sugar and salt and mix until well blended. 2. Gradually stir in milk; cook over low heat, stirring constantly, until mixture thickens and just coats a metal spoon. 3. Stir in lemon extract. 4. Cool by placing pan in bowl of cracked ice or cold water and stirring for a few minutes. 5. Cover with plastic wrap and chill thoroughly.

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