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Sherry custard sauce

Yield: 4 Servings

Ingredients:

• 3 egg yolks
• 1/4 c sugar
• 1 1/4 c half-and-half
• 2 TB dry sherry -- (or to taste)

Instructions:

: dr lemon juice In a bowl whisk the egg yolks and sugar together until pale yellow. In a small saucepan heat the half-and-half to steaming but do not boil. Slowly pour the hot cream into the yolk mixture whisking constantly to prevent the yolks from scrambling. Pour the mixture back into the saucepan and cook over low heat stirring constantly until the sauce thickens slightly. Remove from the heat and strain immediately into a metal bowl. Add the sherry. Place the bowl into a larger bowl filled with ice water or refrigerate. Stir occasionally to speed the cooling. Store covered in the refrigerator up to 3 days. Recipe By :COOK'S CHOICE SHOW #CH1215 Date: Fri 18 Oct 1996 12:45:37 ~0400

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