2 Large Beaten Egg Yolks
2/3 c Half & Half Light Cream
4 t Sugar
Dash Salt 1 T Galliano,Brandy, or Ameretto
1/2 t Vanilla
——————————–FRESH FRUITS——————————– Orange Slices Halved Strawberries Sliced Kiwi Sliced Peaches Pineapple Chunks In a 2-cup measure stir together egg yolks, light cream, sugar, and salt. Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till mixture thickens slightly, stirring every minute. Place the 2-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes. Stir in Galliano, brandy, or Ameretto and vanilla. Cover surface of mixture with clear plastic wrap and refrigerate till serving time. To serve, spoon over one of the above fresh fruits, or a mixture of the above fresh fruits. NOTE: ~—- Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water. After stirring the mixture, stir in the Galliano, brandy or Amaretto and the vanilla. Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling. Be sure to place clear plastic wrap directly on the surface of the custard befroe it is refrigerated. Covering the surface will prevent a “skin” from forming on the top of the custard sauce.