Crème de Colorado Cookbook, 1987
| 20 minutes — 8 Servings | |||||||||||||||||||||||
Ingredients
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InstructionsIn top of double boiler, scald milk, cream and vanilla. In small bowl, beat egg yolks and sugar until light yellow in color. Add egg mixture to milk mixture very slowly. Add egg mixture to milk mixture very slowly, stirring constantly over low heat until sauce thickens. Stir liqueur. Pour into a lidded jar and refrigerate. Can be made 1 week in advance. To serve, bring sauce to room temperature and mix with strawberries. |
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