Strawberries with Champagne Sauce
2 egg yolks
1/2 cup granulated sugar
2 teaspoons cornstarch
1 cup milk
1 teaspoon vanilla extract
1/2 cup whipping cream, stiffly beaten
1/4 cup champagne
1 quart strawberries, washed and thoroughly drained
Combine yolks, sugar and cornstarch. Add milk slowly, stirring constantly. Cook over medium heat until sauce coats a wooden spoon.
Refrigerate until cool.
Add vanilla extract, then fold in whipping cream.
Gently fold in champagne, then serve over strawberries.
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