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Sauternes Custard Sauce
- About
1 cup
- Difficulty
Easy
Published 1966
Ingredients
¾ cup - Sugar
4 2
Method
Put the Sauternes in the top part of a double boiler. Add sugar to taste and heat. When hot, slowly stir in the egg yolks. When the custard coats a metal spoon, remove from the heat.
Stir in the cream and kirsch. Cool and chill. Serve over very ripe pears, sliced peaches or strawberries, and over puddings.
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