Amaretto Custard Sauce

Before you begin, set a clean stainless or non-reactive bowl into a larger one filled with crushed ice and position a strainer over the bowl. Place the egg yolks in yet another mixing bowl, of about 1 quart capacity.

Pour the cream into a heavy 1-quart, non-reactive saucepan, and slowly, over low heat, bring the cream to a simmer with the sugar. Meanwhile, with a rubber spatula, break up the yolks and blend them with the cornstarch. When the cream is hot, dribble it, by tablespoonfuls into the yolks. Stir the yolks continuously with the spatula so they don't scramble. After half of the cream is in, pour the rest into the yolks in a steady stream, stirring continuously.

Return the mixture to the saucepan and cook over, low heat, stirring continuously with a wooden spoon, for about 2 minutes or until the mixture thickens, steam just begins to lift from the sauce and the temperature registers 150 degrees F. on an instant-read thermometer.

Immediately, pour the sauce through the strainer into the clean bowl which was set over ice and cool for 5 minutes. Set some plastic wrap directly on the surface of the custard sauce so that it does not develop a skin. Refrigerate until ready to use. Add the Amaretto after the sauce is cool.