Mum's Egg Custard Sauce

Makes 400 mL 

4 egg yolks
375 ml milk
2 ml vanilla essence
3 Tbsp sugar
¼ tsp salt

1- Bring the milk to the boil in a saucepan.
2- Meanwhile, beat the egg yolks, sugar and salt together in a bowl.
3- Pour the hot milk into the egg mixture, stirring well to blend, and return the mixture to the saucepan.
4- Cook over low heat, stirring all the time, until the mixture coats the spoon. Be sure not to let the mixture boil.
5- Remove from the stove and cool slightly, then stir in the vanilla essence. Serve hot or cold.

Variation:
Substitute almond or rum essence for the vanilla essence.

Note:
* Using 2 eggs instead of 4 egg yolks will make a lighter custard.
* If the custard is allowed to boil, it will curdle. If cooked in the top of a double-boiler over hot water, the risk of curdling and lumpiness is lessened.