This is one of the basic dessert sauces. It is luscious simply served with fresh fruit. 25
2 oz -chocolate, bittersweet, or 3 ts -instant espresso powder, or 2 tb grand marnier or cointreau
HEAT THE MILK to the boiling point while you ribbon the yolks with the sugar; beat with a whisk until canary yellow.
Then add the flour and beat again.
While whisking, pour the boiling milk over the yolk-sugar mixture, then return to the pan.
Stirring, preferably with a wooden spoon that has a flat edge to scrape the bottom of the pan, bring just to the boil.
Immediately remove from the heat, whisking to cool.
Pour through a fine sieve for the best texture.
Keeps 2-or-3 days refrigerated.
VARIATIONS: CHOCOLATE SAUCE: Add bittersweet chocolate, chopped, to the hot sauce and stir until melted.
MOCHA SAUCE: Add 2-to-3 teaspoons of powdered instant espresso coffee.
ORANGE SAUCE: Add 2 tablespoons Grand Marnier or Cointreau.