Prep 10 mins
Cook 15 mins
A custardy sauce for Georgia Christmas pudding or pound cake. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Beat yolks slightly, add sugar; pour hot milk over the mixture, stirring constantly.
- Cook in a double boiler until thickened, stirring constantly.
- Remove at once from heat and flavor with sherry wine to taste.