Title: Sherry custard sauce
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        3    egg yolks
      1/4 c  sugar
    1 1/4 c  half-and-half
        2 TB dry sherry -- (or to taste)
  :       dr lemon juice
  
  In a bowl, whisk the egg yolks and sugar together until pale yellow.
  In a small saucepan, heat the half-and-half to steaming but do not
  boil. Slowly pour the hot cream into the yolk mixture, whisking
  constantly to prevent the yolks from scrambling. Pour the mixture
  back into the saucepan and cook over low heat, stirring constantly
  until the sauce thickens slightly. Remove from the heat and strain
  immediately into a metal bowl. Add the sherry. Place the bowl into a
  larger bowl filled with ice water, or refrigerate. Stir occasionally
  to speed the cooling. Store, covered, in the refrigerator up to 3
  days.