Custard Sauce:

2 fresh eggs yolks
½ pt fresh milk, hot
1oz caster sugar
Double cream (optional)
3 drops of vanilla essence

Mix the yolks, sugar and essence in a large, clean bowl. CHEFS TIP: - add 1 tsp cornflour to the yolks, sugar, and essence to stop the eggs from scrambling) Whisk in the boiled milk. Return the custard to the saucepan and re-heat, stirring all the time with a wooden spoon on a very low heat. Do not allow to boil, or the eggs will become scrambled. At the very end add a little double cream, for extra creaminess. For a Christmas Brandy Sauce omit the vanilla essence and add 3 tbsp of brandy. For Whisky or Rum Custard simply add 2 tbsp of the appropriate spirits at the end of cooking and whisk gently before serving.