Classic Custard Sauce - cooking recipe

Ingredients

6 egg yolks, at room temperature and lightly beaten
2/3 cup sugar
1 pinch salt
2 cups half-and-half, at room temperature
2 tablespoons sherry wine (can substitute brandy or 1 teaspoon vanilla)

Preparation

In the bottom of a double boiler, bring one inch of water (water must not touch top pan) to simmer over medium heat.
In the top of a double boiler, beat together egg yolks, sugar, and salt until thick and light-colored. Gradually add half-and-half.
Heat, stirring constantly, until mixture is somewhat thickened and coats a spoon. (Mixture must not come to a boil or it will curdle.).
Remove from heat; add sherry or brandy or vanilla. Chill.