2 ea Large Beaten Egg Yolks
2/3 c Half & Half Light Cream
4 t Sugar
1 x Dash Salt
1 T Galliano,Brandy, or Ameretto
1/2 t Vanilla
--------------------------------FRESH FRUITS--------------------------------
1 x Orange Slices
1 x Halved Strawberries
1 x Sliced Kiwi
1 x Sliced Peaches
1 x 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.
