Creamy Custard Sauce - cooking recipe

Ingredients

1/2 cup sugar
4 None egg yolks
1 1/4 cups heavy cream, lightly whipped
None None Liqueur, to taste (eg, Grand Marnier, Cointreau, Tia Maria, Kahlua, brandy or rum)

Preparation

Combine the sugar and 1 cup water in a small saucepan on medium heat. Stir without boiling, until sugar is dissolved. Bring to a boil. Reduce heat to low, simmer, uncovered, until sugar syrup is reduced to about 1/2 cup.
Beat the egg yolks in a medium bowl with an electric mixer until thick and creamy. Gradually beat in hot sugar syrup in a thin stream; beat until mixture is thick and creamy. Fold in the lightly whipped cream and liqueur to taste. Refrigerate until ready to serve.