Creamy Custard Sauce

1. 1

   Combine the sugar and 1 cup water in a small saucepan on medium heat. Stir without boiling, until sugar is dissolved. Bring to a boil. Reduce heat to low, simmer, uncovered, until sugar syrup is reduced to about 1/2 cup.

2. 2

   Beat the egg yolks in a medium bowl with an electric mixer until thick and creamy. Gradually beat in hot sugar syrup in a thin stream; beat until mixture is thick and creamy. Fold in the lightly whipped cream and liqueur to taste. Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.