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, .