Peche De Vigne Custard Sauce

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Preparation:

In 2-quart saucepan on Wolf cooktop over medium heat, place cream, half and half, sugar, vanilla and peach liqueur.  Heat until mixture comes to a boil, stirring occasionally. In a small bowl, whisk egg yolks. When cream mixture comes to a boil, whisk 1/2 cup hot mixture into egg yolks. Then gradually whisk egg mixture into saucepan. Decrease heat to low.  Stirring constantly, continue to heat until custard just comes to a boil. Pass mixture through a fine strainer and chill. Serve over Peach Streusel Pie.

Makes 2 cups.