Sherry Custard Sauce

• 3 large egg yolks
• ¼ cup sugar
• 1¼ cups half-and-half

In a medium bowl, whisk together the egg yolks and sugar until lightly colored. In a small saucepan, heat the half-and-half to steaming but do not boil. Slowly pour into the egg yolk mixture, whisking constantly to prevent the egg yolks from scrambling. Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until the sauce thickens lightly. Re