Peche De Vigne Custard Sauce

Preparation Method

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