Sauce- 1/2 c whipping cream or half and half 3 egg yolks 2 T. sugar 1 T. of brandy or rum (or to taste)
Beat egg whites, fold in marmalade, turn into a double boiler, cover and cook over simmering water for 1 hour. Turn onto platter, garnish with sauce. Sauce - Beat egg yolks with sugar until ribbons form. Beat in scalded milk, return to pan and cook until thick and coats a wooden spoon. Let cool. Stir in liquor.
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