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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


  1. Combine yolks, sugar and cornstarch. Add milk slowly, stirring constantly. Cook over medium heat until sauce coats a wooden spoon.
  2. Refrigerate until cool.
  3. Add vanilla extract, then fold in whipping cream.
  4. Gently fold in champagne, then serve over strawberries.


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