3 egg yolks
1/4 cup sugar
2 tablespoons cornstarch
2 cups hot milk
2 teaspoons orange liqueur

In the the top of a double boiler, teat the egg yolks, then beat in the sugar until thick; stir in the cornstarch.

Gradually add the hot milk, stirring steadily to prevent curdling.

Place over hot water and cook, stirring steadily, until thick.

Beat in the liqueur with a roatry beater until mixture is glossy.

Spoon into 6 custard or sherbet cups.

Chill.

Serves 6.

The recipe in this entry was taken from "The Southern Italian Cookbook" by Colette Black and illustrated by Janice Cowen. The book was published by Crowell-Collier Press in 1963.... Photo: Mary Melfi.

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