Strawberry-Rum Custard Sundaes
|Milk||1 1⁄2 Cup (24 tbs)|
|Light brown sugar||1⁄4 Cup (4 tbs)|
|Dark rum||2 Tablespoon|
|Fresh strawberries||1 Pint|
|Vanilla ice cream||1 Pint|
In small saucepan, slowly heat milk until bub- bles form around edge.
In top of double boiler, with fork, beat egg yolks, sugar, and salt.
Gradually stir in warm milk.
Cook, stirring constantly, over hot, not boiling, water about 20 minutes, or until it coats a metal spoon.
Pour into bowl; let cool slightly.
Stir in rum.
Place waxed paper or plastic film directly on sur- face.
Refrigerate until well chilled—about 3 hours.
Meanwhile, gently wash strawberries in cold water; drain; hull.
Refrigerate until ready to use.
To serve: Divide strawberries into 6 dessert dishes.
Top each with a scoop of vanilla ice cream.
Pour custard sauce over top.
Makes 6 servings.