|Sugar||2⁄3 Cup (10.67 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Light cream||4 Cup (64 tbs)|
|Beaten egg yolks||2|
|Drambuie||1⁄2 Cup (8 tbs)|
In a saucepan combine sugar, cornstarch, and salt.
Blend in cream.
Cook and stir till mixture thickens and bubbles.
Stir about half of the hot mixture into egg yolks; return to mixture in saucepan.
Bring to boiling.
Cook and stir 2 minutes more.
Remove from heat; stir in vanilla.
Pour into wine goblets.
Cover surfaces of dessert with clear plastic wrap.
Chill 2 hours.
To serve, top each serving with one tablespoon Drambuie.
Top with strawberries, if desired.