Title: Bread pudding sauce
 Categories: Desserts, Vegetables
      Yield: 1 Servings
 
    100 g  Sugar
      1    Egg yolk (white spot
           -removed)
  1 1/2 ts Cornstarch
           Pinch of salt
      4    Tbls butter; cut into pieces
  1 1/2 ts Fresh lemon juice
 
  1.  Half-fill the lower half of a double boiler with water and bring
  to a boil. Meanwhile, cream together sugar and egg yolk (in a food
  processor, or beating in a bowl with a wooden spoon). Add cornstarch
  and salt and blend well. Add 300 ml water a little at a time,
  blending after each addition, until all water is absorbed.
  
  2.  Pour mixture into the upper half of the double boiler and stir
  constantly and strongly over low to medium heat, scraping the bottom
  of the pot, until mixture begins to thicken. (If egg starts to
  scramble, remove the top half of the double boiler for a moment and
  stir fiercely to cool the mixture, then return it to reduced heat).
  
  3.  Add the butter and lemon juice and continue stirring until butter
  melts and mixture is creamy (about 10 minutes more). If there are any
  lumps, force sauce through a strainer. Serve hot or warm. .SH "Hard
  Sauce" Substitute 50 ml brandy, whiskey, or rum for the lemon juice.
  
  Difficulty    : easy. Precision
  : measure the ingredients.