Egg custard with rum sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk; scalded |
| 1 | cup | Sugar |
| 2 | tablespoons | Butter |
| 1 | dash | Nutmeg |
| 1 | pinch | Salt |
| 6 | 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 |
Directions
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, .