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Custard Rum Sauce RecipeThis is a very smooth pouring custard rum sauce recipe that is wonderful served over a bowl of your favorite fresh fruit. This custard recipe 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. This custard dessert sauce is a perfect complement to a bowl of warm bread pudding. Custard rum sauce is also delicious when served cold and drizzled over a slice of chocolate cheesecake and garnished with fresh fruit. Add an additional garnish with a mint leaf and you have a beautiful, quick, and easy dessert for any occasion. Custard Rum Sauce Recipe1-1/2 cups milk3 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. More Dessert Sauce Recipes
Caramel Sauce Recipe
Buy all flavors of dessert sauces online at my store, The Topping Shoppe.
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