Rum Custard Sauce
|Milk||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|White rum||1⁄4 Cup (4 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
Beat the egg yolks, sugar, salt, and vanilla until light and fluffy.
Scald the milk and cream.
Gradually pour over the egg mixture, beating constantly.
Cook over low heat, stirring constantly, until the mixture thickens.
Do not let the mixture boil.
Remove from the heat.
Cool slightly before adding the rum.