Rum Pudding Sauce
|Sifted powdered sugar||1 Cup (16 tbs)|
|Rum||1⁄3 Cup (5.33 tbs)|
|Heavy cream/Evaporated milk||1 Cup (16 tbs), whipped|
1. Combine the egg yolks, sugar and salt and beat thoroughly; slowly add the rum, beating well.
2. Combine the cream and the vanilla.
3. Fold the egg mixture into the whipped cream. Chill thoroughly before using.