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Rum Custard Sauce

Western.Chefs's picture
Ingredients
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Milk 2 Cup (32 tbs)
  Grated lemon peel 1⁄2 Teaspoon
  Egg yolks 2 , slightly beaten
  Vanilla extract 1⁄4 Teaspoon
  Light rum 2 Tablespoon
Directions

MAKING
1) In a medium saucepan, add in sugar and cornstarch. Slowly add in the milk.
2) Stir continously till the mixture smoothens.
3) Add in the lemon peel.
4) Let the mixture come to a boil, while continously stirring.
5) Boil the mixture for 1 minute.
6) Add in a little of the hot mixture into the egg yolks. Transfer the mixture back into the saucepan while stirring continously.
7) Let the mixture boil before taking the pan off the flame.
8) Add in the vanilla.
9) Cover the sauce and chill for a minimum of 3 hours.
10) Lastly, add in the rum. Stir well.

SERVING
11) Serve the Custard Sauce garnished with chopped fruits or candied fruits, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Dish: 
Sauce
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Cook Time: 
15 Minutes

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