Instructions: Beat the egg and yolk, sugar and salt together. In a double boiler, or very carefully in a saucepan, barely heat the milk. Pour a little into the egg mixture, blend it together and pour this back into the saucepan. Cook slowly, stirring with a wire whisk without letting it come to a boil or it will curdle. When it begins to thicken, remove the pan from heat and stir occasionally to cool it and prevent it from developing a skin. When its almost cool, add your choice of flavoring. (If it should curdle, you can whirl it in a blender and fool just about everyone.) Serve warm over a chilled Charlotte.

Just A Hint...
Throughout the year, and during the Dog Days of August particularly, its important to refrigerate fruit desserts containing eggs, custard or dairy-based fillings, such as sour cream pies or cream cheese-filled tarts. Bacteria loves to grow in eggs and dairy products, and it loves heat; to prevent food poisoning this summer, be sure to keep those creamy desserts in the fridge!

NOTES :
This recipe resembles a thick white sauce and will make about 1 1/2 cups.

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