A traditional Norwegian dessert sauce recipe from matprat.no
Real egg cream is velvety and extra rich and delicious. The cream is excellent with fresh fruit and/or berries.
9 egg yolk
6 dl [1,2pt] milk
1 dl [0,2 pt] sugar
2 tablespoons corn flour
 Whisk together all the ingredients in a saucepan.
 Warm the mixture while stirring until the cream begins to thicken. Cool the cream in a bowl standing in cold water.
Tip: Pull the saucepan aside if the cream thickens faster than you can stir evenly, otherwise the cream may separate. Put the saucepan back on the stove and stir till the sauce reaches desired thickness.