| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Sauce | 4 | Servings | |
INGREDIENTS
| 2 | lg | Egg yolks |
| 1/3 | c | Firmly packed dark brown sugar |
| 1 | ts | Cornstarch |
| 1 | ts | Grated lemon zest |
| 3 | tb | Cream sherry |
| 1/3 | c | Golden raisins plumped in: |
| 1/4 | c | Hot rum for 10 minutes and drained |
INSTRUCTIONS
Date: Sun, 23 Jun 1996 23:46:20 EDT From: Felicia Pickering <[email protected]> Whisk together the egg yolks, brown sugar, cornstarch, zest, and sherry in a medium-size, heavy saucepan until frothy. Then simmer the mixture over very low heat until it is thick and clear, at least several minutes. Stir the raisins into the sauce and serve immediately. Yield: about 1 cup Recipe is from _The Complete Book of Sauces_ by Sallie Y. Williams. EAT-L DIGEST 23 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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