Curried Custard Sauce

• 4 large egg yolks
• 1/2 cup sugar
• 1 teaspoon mild curry powder, or to taste
• 1 3/4 cups whole milk
• 1 teaspoon pure vanilla extract

1. In a mixing bowl, whisk the egg yolks until just combined.
2. Gradually whisk in the sugar and curry powder until well combined.
3. In a small saucepan, bring the milk to a simmer.
4. Gradually whisk the hot milk into the egg mixture.
5. Pour the mixture into the top of a double boiler.
6. Pour enough boiling water into the bottom of the double boiler to come halfway up the side.
7. (If you dont have a double boiler, improvise by putting one saucepan inside another.)
8. Gently cook the custard, stirring slowly but constantly with a wooden spoon and reaching all over the bottom and sides.
9. The sauce is done when it thickens enough to leave a clear track on the back of the spoon when you draw your finger across it.
10. Stir in the vanilla.
11. Pour the custard into a pitcher or serving bowl.
12. Serve warm or chilled.
13. The sauce may be made 1 to 2 days in advance and stored in the refrigerator in a covered container.

egg yolks, sugar, curry powder, milk, vanilla

Taken from www.cookstr.com/recipes/curried-custard-sauce (may not work)