1/3 cup sugar
1 cup half-and-half
1/4 teaspoon vanilla extract
Combine the sugar and half-and-half in a small saucepan over low heat. Simmer 2 minutes or until the sugar dissolves. Beat the eggs in a small bowl.
Pour a small amount of the half-and-half mixture into the eggs and beat well. Pour the egg mixture into the saucepan.
Cook over low heat until slightly thickened, stirring frequently. Remove from heat and stir in the vanilla.
Note: Leftover custard sauce can be preserved in a covered container in the refrigerator up to 3 days.
Makes 1/2 cup.