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Port Cream by Lisa Hemenway

1 cup milk
1 tsp vanilla
¼ cup Port
3 egg yolks
2/3 cup sugar
3 Tbls a.p. flour
3 Tbls corn starch
2 Tbls Brandy
2 Tbls softened butter

Put milk, vanilla and Port in a heavy bottom sauce pan and bring to a simmer. Whisk egg yolks with sugar and beat until thick and pale yellow. Wisk in flour and cornstarch, whisk in hot milk. Mix and return to sauce pan to heat. Bring to a boil, reduce heat, simmer 5 minutes and continue whisking, add Brandy. Spread in a pan to cool, pat with butter.

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