Elizabeth Clarke'S Exceptional Custard Sauce - cooking recipe

Ingredients

3/4 c. sugar
2 egg yolks
1/2 stick butter
1 tsp. vanilla
2 Tbsp. flour
pinch of salt
1 1/2 c. milk
nutmeg

Preparation

Place slices of ladyfingers, pound or sponge cake on bottom and sides of deep dish. Sprinkle cake with 2 tablespoons sherry, Port or any fruit flavored liqueur.
Place over cake a round of bananas and fresh or drained cooked fruit of your choice. Fill with a cooked rich custard (box of vanilla will do).
Alternate custard and fruit until deep dish is filled. Top
with freshly whipped heavy cream. Decorate top with cherries and bananas. Enjoy!