Caramel Sauceyield 2 ½ cups

For the caramel:

½ c white sugar¼ c water3 T butter½ c cream

-in a small saucepan compine sugar and water-place over VERY low heat until completely dissolved (this requires patience and hurrying will cause crystalization) -turn the flame up to medium and watch closely as suger begins to melt and darken-stir occasionaly with a fork to distribute heat -once the sugar has turned a dark auburn color, remove from heat and carefully add melted butter (take care to avoid splattering on you hands and arms)-once the frantic bubbling has ceased, add cream, return to low heat and stir until completely disolved-Set aside

For the sauce:

1 c liquid cream1 c milk1 t vanilla2 t cornstarch2 egg yolks

-in a medium bowl beat egg yolks until light yellow in color-combine cream, milk, vanilla and cornstarch in a small saucepan and bring to a rapid boil-all at once pour boiling cream mixture over egg yolks and whisk until thickened-add caramel, mix thoroughly, strain and chill-if, after chilling, the mixture is too stiff, additional cream may be added to achieve proper consistency