Eggnog sauce
Instructions:
-
This is a great sauce for a lot of different fruit puddings, as well as for fresh sliced fruit.
- 2 cups half-and-half;
- 1⁄2 cup sugar;
- 4 egg yolks;
- A dash of salt;
- 1⁄2 teaspoon vanilla;
- 2 tablespoons rum.
- Scald the half-and-half, and stir the sugar into it. Beat the egg yolks with a dash of salt and the vanilla. Whisk in the scalded cream and cook over hot water, stirring constantly until thickened; do not boil. Flavor with the rum and serve warm.