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 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: custard rum sauce
Servings: 6
Author: Laura Warnke
Ingredients
1-1/2cupsmilk
3egg yolks
1/4cupsugar
1/2teaspoonvanilla extract
1/2teaspoonrum extractoptional
Instructions
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.
Notes
Makes about 1-1/2 cups. Store leftovers in refrigerator.