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1 cup Sugar
1/2 cup Butter
4 Eggs, separated
1/2 cup Half-and-half Cream
1/2 teaspoon Vanilla Extract
2 Tablespoons Amaretto
1 Tablespoon Lemon Juice
1 pint Heavy Cream
Whipped Cream, for garnish (optional)
slivered Almonds, for garnish (optional)
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Put sugar, butter, egg yolks, and half and half into a heavy 2-qt. saucepan. Place over medium heat. Stir constantly until it comes to a slow rolling boil. Let boil 2 minutes, still stirring constantly. Remove from heat. Strain into a bowl and put that bowl into a larger bowl containing ice. Continue stirring until mixture is cool. Add extract, Amaretto, and lemon juice. Mix well and set aside. Whip cream, then fold into mixture. Whip egg whites until stiff (not dry), then fold into mixture. Fill wine or champagne glasses with mixture. Cover with plastic wrap and chill. When serving, top with a little whipped cream and a sprinkle of almonds.
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