Kahlua Sauce

2 C. heavy cream
2 T. Kahlua
2 T. instant coffee
1 t. vanilla extract
3 egg yolks
1/2 C. sugar

Bring the first 4 ingredients to a boil in a medium saucepan over low heat. Remove from heat and cover the pan. Let it steep for 15 minutes.

Whisk the egg yolks and sugar to blend in a medium bowl. Slowly whisk in the cream mixture. Return custard to the same saucepan. Cook over low heat until the custard thickens and leaves a path on the back of a spoon when finger is drawn across.

Strain the custard in a bowl. Cover and chill.

This sauce will not keep for more then a few days.