Vanilla Pudding Sauce for Pancakes

Vanilla Pudding Sauce

2 Tbsp cornstarch

1/3 cup sugar

1/8 tsp salt

2 cups milk

2 egg yolks, beaten

1 Tbsp butter

2 tsp vanilla

Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly, and gradually stir in. Cook over medium heat, stirring constantly, till mixture comes to a boil. (Don’t be tempted to turn up the heat; if it gets hot too fast, the egg will cook. And scrambled eggs in vanilla sauce would be bad. Really, really bad.) Boil for at least 1 minute, still stirring constantly.  Remove from heat and stir in butter and vanilla. Serve warm or chilled.

Notes:

-I sometimes use one whole egg instead of the yolks. I crack the egg into a small bowl first and pull off those white stringy things. (I think they might be called albumen, but I could be totally wrong.) Then I beat the egg really well. It is a little trickier, but I don’t have to waste 2 egg whites. I am cheap thrifty that way.