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Vanilla Sherry Sauce

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2 cups milk, scald
6 egg yolks
1/4 cup sugar
1 cup heavy cream
1/8 teaspoon salt
3 tablespoons sherry
1 tablespoon vanilla


Heat milk in double boiler. Use rotary beater for egg yolks. Add sugar, stir into hot milk after partly cooled.  Return to double boiler, stir and cook until mixture coats a spoon. Cool. Add flavoring. Just before serving, stir in whipped cream. Serve with pudding.

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