Shelly's Recipe

CUSTARD SAUCE

Category: Dessert Sauces

1 tsp vanilla sauce
1 1/2 cups milk, brought just to a boil
1 cup sugar
7 egg yolks
2 pkg unflavored gelatin
1/2 cup heavy cream
1/2 cup confectioners sugar
2 tsp vanilla extract

Mix sugar and egg yolks in a saucepan. Dilute gelatin with some milk. Dilute sugar and eggs with remaining milk.

Combine gelatin and sugar mixture. Put in top of a double boiler. Stir often being carefully not to let it boil. When thick enough to coat the back of a spoon, strain into a bowl. Cool, stirring now and then.

Whip heavy cream, add confectioners sugar and vanilla and add to cooled mixture.