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Egg Custard with Rum Sauce



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  • Cooking Time: N/A

Egg Custard with Rum Sauce

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

RUM SAUCE
1 c Sugar
1/4 ts Salt
2 tb Butter
2 tb Cornstarch
2 c Boiling water
1/2 ts Vanilla
2 tb Dark rum; brandy or bourbon

Combine sugar, butter, eggs, nutmeg & salt. Beat thoroughly then add
scalded milk. Pour into individual custard cups. Place them in a shallow
baking pan with small amount of water in the bottom of the pan. Bake at 325
for about 30 minutes, or until set. Rum Sauce: Combine sugar, cornstarch,
salt & boiling water. Cook until clear, stirring constantly. Remove from
heat & add butter, vanilla & rum. Serve on top of the custard. Makes 2 cups
sauce.

LILLIAN FRANKS

BLYTHEVILLE, AR

Ingredients:

2 c Milk; scalded
1 c Sugar
2 tb Butter
1 ds Nutmeg
1 pn Salt
6 Eggs

Serves:

6 Servings

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