Custard rum sauce is a smooth pouring custard sauce with an added hint of rum for serving over fresh fruit, bread pudding, and other desserts. This custard has a pour-able consistency that can be ladled onto a dessert when cold and a slightly thinner consistency when heated slightly.
It is particularly good with peaches and strawberries and is a nice complement to a bowl of warm bread pudding. Try it drizzled over a slice of chocolate cheesecake and garnished with fresh fruit. Also try it on Rum Cake or other cakes too. Add an additional garnish with a mint leaf and you have a beautiful, quick, and easy dessert for any occasion.
Custard Rum Sauce Recipe
- 1-1/2 cups milk
- 3 egg yolks
- ¼ cup sugar
- ½ teaspoon vanilla extract
- ½ teaspoon rum extract (optional)
- Heat the milk in a heavy saucepan until bubbles appear around the edge. While heating, stir occasionally so the milk does not burn to the bottom.
- In a separate bowl, beat the egg yolks slightly. Stir in the sugar; do not beat.
- Gradually stir the hot milk into the eggs a little at a time, tempering them, and then return the entire mixture to the saucepan.
- Cook over low heat, stirring constantly until the mixture thickens slightly and will coat a clean metal spoon with a thin, creamy film. Cool slightly, and then stir in the vanilla and rum extracts.
- Cover and cool to room temperature. Refrigerate until thoroughly chilled.
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