Vanilla Pudding Sauce

So I have to start by saying that breakfast foods are a weakness of mine...but yet I do not like syrup.  Too much sugar.  I know what you all are thinking, then why do I love breakfast?  Good question.  No answer.  So on my waffles/pancakes/french toast I usually do fruit and whip cream.  Wholesome and just plain lovely.  So when I came across this recipe, it was a must share (and perfect way to use the yolks when you separate them for the meringue recipe).




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.