6 fresh egg yolks
2/3 cups sugar2 tsp. vanilla paste or vanilla extract
3 Tbsp. unsalted butter
2 Tbsp. liqueur (rum, cognac, optional)1½ cups hot milk
Method:
1. Whisk the egg yolks in a saucepan, adding sugar by the spoonsful stimultaneously. Continue beating the egg and sugar mixture until it is pale yellow and thick. Gently stir in the hot milk (not boiling) into the mixture to mix. Note: Do not beat the mixture to create foam!
2. Set the saucpan over moderately low heat, stirring slowly with a spoon, from the bottom and the sides of the saucepan. The sauce should come near to, but not the simmer. Be careful not to overheat the sauce as it will scramble the yolks, just heat it enough so that it thickens. Note: It is almost ready when you see surface bubbles starts to subside, and a whiff of steam rising. It is done when it coats the spoon with a light creamy layer thick enough to hold when you run your finger across it.
3. Beat in the vanilla, butter, and liqueur if using. Serve it warm or cold with seasonal fruits, cakes, or soufflé.
