Rum Custard Sauce


 This recipe serves 8


  • 1 cup whipping cream Cream, fluid, heavy whipping
  • 2 egg yolks Egg, yolk, raw, fresh
  • 1/4 cup sugar Sugars, granulated
  • dash salt
  • 1/2 tsp vanilla Vanilla extract
  • 3 Tbs dark rum Alcoholic beverage, distilled, all (gin, rum, vodka, whiskey) 80 proof


Step 1

Scald whipping cream in small saucepan; cool. Meanwhile, whisk egg yolks in top of double boiler; whisk in sugar gradually. Stir in salt, vanilla and cream. Place over but not in boiling water; cook, stirring constantly and and scraping bottom and side occassionally with spatula, until mixture coats a spoon; about 15 mins. Remove from heat; stir in rum. Serve warm or cold


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