Almond Cream Sauce

Instructions

1. 1

   In a saucepan off the heat, combine the sugar and cornstarch. Whisk in the eggs and yolks. Stir in the milk and vanilla.

2. 2

   Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the sauce thickens and coats the back of the spoon.

3. 3

   Off the heat, stir in the almond liqueur. Strain, if needed.

4. 4

   Pour into a bowl. Cover with plastic wrap directly on the surface of the sauce. Let cool and refrigerate for 2 hours or until the cream has completely chilled.

5. 5

   Serve with the Date and Almond Butter-Swirled Bread Pudding.