Custard Rum Sauce for Fruit and Desserts

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

Custard Rum Sauce

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: custard rum sauce
Servings: 6
Author: Laura Warnke


  • 1-1/2 cups milk
  • 3 egg yolks
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 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.


Makes about 1-1/2 cups. Store leftovers in refrigerator.

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