Mix sugar, cornstarch, salt, whipping cream and egg yolks in 1-quart saucepan until blended. Heat over medium heat, stirring constantly, until thickened remove from heat. Stir in liqueur. Refrigerate at least 1 hour until chilled.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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