Instructions: Heat milk and vanilla to a
simmer. In a bowl whisk egg yolks and sugar until thick and light in color and ribbony texture. Slowly pour two-thirds of the milk into the egg mixture while whisking vigorously. Add the mixture to remaining milk in the sauce pan and heat on low, stirring continuously until it becomes thick.

Flavor with cinnamon, Kahlua, spice or liquor chosen to complement the dessert. This is a basic sauce which is used to accompany many desserts.

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