Now, I tend to be lazy and use instant Birds Custard for making custard sauce…but if you have a bunch of egg yolks…go for it. Everything is better with custard on it and it does make a nice change of pace from whipped cream.

Custard Sauce

2 cups milk
2 egg yolks and 2 whole eggs or 5 egg yolks
¼ cup sugar
¹/₈ teaspoon salt
½ teaspoon vanilla
 

Scald milk in top of double boiler. Beat eggs slightly, add sugar and salt and slowly stir in the scalded milk. Return to double-boiler and cook over boiling water until mixture just coats a metal sppon. Remove from heat immediately, then stir in vanilla and chill. If over cooked, custard will curdle. Curdled custard may often be restored by cooling immediately and beating with a rotary egg beater, but it will not be so thick. About 2¼ cups. The Modern Family Cookbook