Serves: 2
Total Calories: 420

* See note below.
1/2 cup sugar
2 tablespoons cornstarch
dash salt
2 cups milk
3 eggs yolk beaten
1 teaspoon vanilla extract
Toasted coconut flakes
half and half
* See note below.

* Use Vanilla Pudding (see below) as the base for this variation. * Blend sugar, cornstarch, and salt in saucepan. Stir in milk with whisk and cook over medium heat until thickened. Stir some of the hot milk mixture into yolks, blending well return to pan and continue cooking over low heat until thickened, stirring constantly. Remove from heat stir in vanilla. Serve warm or chilled topped with toasted coconut pass a pitcher of half-and-half. Prepare the Vanilla Pudding recipe using 1 tablespoon cornstarch instead of the 2 tablespoons listed.

Note: This makes a fine sauce to be poured over peaches, berries, or slices of plain cake.

Nutritional Facts:

Serves: 2
Total Calories: 420
Calories from Fat: 85

More Recipes from the Never Say Leftovers Cookbook:
Cheese Sauce
Curry Sauce
Egg Sauce
Medium White Sauce
Mornay Sauce
Thick White Sauce
Thin White Sauce
Vanilla Sauce