You can make this slightly sweet sauce up to one day ahead and reheat it over low heat. Do not boil.
This recipe goes with Spiced Steamed Pudding with Maple Sauce
Oxmoor House JANUARY 1999
Combine egg yolks and syrup in top of a double boiler, stirring well with a wire whisk. Gradually stir in half-and-half. Bring water to a boil. Reduce heat to low; cook, stirring constantly, until mixture thickens and coats back of a spoon. Remove from heat, and stir in vanilla. Serve warm or chilled.
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