1 c  Milk

      2    Egg yolks

      4 tb Granulated sugar

      1 ts Flour

      2 ts Vanilla; -=OR=-

      2 oz -Bittersweet chocolate -OR-

      3 ts -Instant espresso powder OR

      2 tb -Grand Marnier or Cointreau

  This is one of the basic dessert sauces. It is luscious simply served with
  fresh fruit.
  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. Makes 1 1/2 Cups