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Do you like Brandy Alexanders? Then read on...
3 egg yolks 1/2 cup sugar 1 tablespoon plain flour 1 cup milk 1/2 cup cream 1 tablespoon crème de cacao 1 tablespoon brandy 1/2 cup cream (extra, optional?)
Whisk egg yolks, sugar and flour together until pale and thick. Place milk and cream in a small saucepan and bring to the boil, but do not allow to boil. Whisk milk mixture into egg mixture and return to saucepan. Cook, stirring constantly, until mixture coats the back of a metal spoon. Stir in remaining ingredients. Pour into swiss roll tin. Freeze.
Serve with brandy snaps. Serves 8.
[From How to make Liqueurs by R. M. Byrne. Kangaroo Press, Oz.]
WARNING: all measurements are metric.
[Amy:] As this is one of my favorites, I have to add a note.
This stuff is superb served over apple pie and sprinkled with a bit of cinnamon. (And is also party resonsible for the size of my left thigh.)
VR: The Bunyip RL: Paul Saunders e-mail: email@example.com