Egg custard with rum sauce

Yield: 6 Servings

Measure Ingredient
2 cups Milk; scalded
1 cup Sugar
2 tablespoons Butter
1 dash Nutmeg
1 pinch Salt
6 \N Eggs
1 cup Sugar
¼ teaspoon Salt
2 tablespoons Butter
2 tablespoons Cornstarch
2 cups Boiling water
½ teaspoon Vanilla
2 tablespoons Dark rum; brandy or bourbon

RUM SAUCE

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

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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