Rum custard sauce
Instructions:
- 2 egg yolks;
- 3 tablespoons sugar;
- 1 cup half-and-half;
- 2 tablespoons dark rum.
- In a large bowl, combine the egg yolks and the sugar. Heat the half-and-half to boiling. Gradually whisk a little of the boiling halfand-half into the yolk mixture. Return the entire mixture to the saucepan and cook over low heat, stirring constantly, until the custard is thick enough to coat the back of a wooden spoon, about 10 minutes.
- Do not boil or the custard may separate. Remove from the heat and pour through a wire strainer into a serving bowl. Add the rum. Cover while the custard cools to prevent a skin from forming on top.