¾ c. brown sugar
2 tbsp. cornstarch
¼ tsp. salt
2 cups milk
2 slightly beaten egg yolks or 1 well beaten egg
2 tbsp. butter or margarine
1 tsp. vanilla

In a saucepan, blend sugar, cornstarch and salt; add milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 more minutes; remove from heat. Stir in a small amount of hot mixture into eggs and return to hot mixture. Cook and stir for 2 more minutes. Remove from heat and add butter and vanilla. Pour into sherbets and chill.