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Peche De Vigne Custard Sauce
Peche De Vigne Custard Sauce
KEEP SCREEN ON
Preparation Method
- 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.