Egg nog custard sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Whole milk |
| 1½ | teaspoon | Vanilla extract |
| 6 | tablespoons | Sugar |
| 5 | larges | Egg yolks |
| 1 | teaspoon | Rum extract |
Directions
Rinse a heavy saucepan with cold water; shake dry (this helps prevent sticking). Add the milk and 3 tbsp of the sugar and bring the mixture nearly to a boil over medium heat. Set aside. In a bowl, whisk the egg yolks with the remaining 3 tbsp sugar until blended but not fluffy. Gradually whisk in about ½ of the milk to warm the eggs.
Pour all of the egg mixture into the simmering milk. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon, usually about 7 minutes; do NOT boil. Immediately pour the custard through a fine sieve into a clean bowl. Stir in hte vanilla extract and rum extract. Cool briefly in the refrigerator, stirring once or twice. When chilled, cover the bowl until needed.
Recipe By : Classic Home Desserts From: Meg Antczak Date: 10-12-95 (23:02) (159) Fido: Cooking