Eggnog sauce

Yield: 1 Servings

Measure Ingredient
12 \N Egg yolks (get out those egg white recipes)
¾ cup Sugar
4 cups Half and half, scalded
3 \N Tabsp dark rum (up to 4)
1 teaspoon Vanilla
¼ teaspoon Ground nutmeg

Makes 6 cups appx.

Whisk egg yolks and sugar together in medium bowl until blended. Gradually whisk in half and half. Pour into top pan of double boiler. Cook over simmering water, stirring constantly, until thick enough to coat back of metal spoon heavily (180 degrees F) 10-15 minutes. Strain through fine mesh sieve into medium bowl. Place bowl in larger bowl filled halfway with ice water. Stir 3 tabsp rum, vanilla and nutmeg into sauce. Let sauce cool, stirring occasionally, to room temp. Refrigerate covered until cold for 3-4 hours. Taste and add more rum if desired.

Posted to FOODWINE Digest 19 November 96 Date: Tue, 19 Nov 1996 13:56:18 -0600 From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@...>

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