---------- Recipe via Meal-Master (tm) v8.03
  Categories: Sauces, Fruits
       Yield: 2 servings
       2 ea Large Beaten Egg Yolks
     2/3 c  Half & Half Light Cream
       4 ts Sugar
       1 x  Dash Salt
       1 tb Galliano,Brandy, or Ameretto
     1/2 ts Vanilla
 -----------------------FRESH FRUITS-----------------------
       1 x  Orange Slices
       1 x  Halved Strawberries
       1 x  Sliced Kiwi
       1 x  Sliced Peaches
       1 x  Pineapple Chunks
   In a 2-cup measure stir together egg yolks, light
   cream, sugar, and salt. Micro-cook, uncovered, on 50%
   power for 3 to 5 minutes or till mixture thickens
   slightly, stirring every minute.  Place the 2-cup
   measure in a bowl of ice water and stir egg yolk
   mixture for 2 minutes.  Stir in Galliano, brandy, or
   Ameretto and vanilla.  Cover surface of mixture with
   clear plastic wrap and refrigerate till serving time.
   To serve, spoon over one of the above fresh fruits, or
   a mixture of the above fresh fruits.
   Cool the custard mixture for Stirred Custard Sauce by
   placing the glass measure inside a larger bowl filled
   with ice water.  After stirring the mixture, stir in
   the Galliano, brandy or Amaretto and the vanilla.
   Adding these ingredients at this stage speeds the
   cooling of the custard and helps prevent curdling.  Be
   sure to place clear plastic wrap directly on the
   surface of the custard befroe it is refrigerated.
   Covering the surface will prevent a “skin” from
   forming on the top of the custard sauce.