- 4 egg yolks, room temperature
- 1/4 cup sugar
- Pinch of salt
- 1 cup half-and-half cream
- 1/4 cup Frangelico liqueur (a hazelnut flavor)
Combine yolks, sugar and salt in large saucepan and whisk until light colored and creamy, about three minutes.
Add milk in steady stream, place over medium heat and cook, stirring constantly until mixture is thickened and coats back of wooden spoon.
Blend in liqueur.
Serve warm over canned pears in small dessert dishes.
Makes 1-1/2 cups.