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Recipe Summary

Yield:
1 2/3 cups
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Ingredients

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Directions

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  • Combine sugar and whipping cream in a small heavy saucepan, and cook over low heat, stirring constantly, until sugar dissolves.

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  • Beat egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, until thickened. Remove from heat, and stir in liqueur. Pour through a wire-mesh strainer into a bowl; cool.

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