------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Stirred Custard Sauce
 Categories: Sauces Fruits    
   Servings:  2
 
       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.
  
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