Martha scott's eggnog sauce de luxe

Yield: 1 Servings

Measure Ingredient
⅔ cup Light cream
2 \N Egg yolks
3 tablespoons Powdered sugar
1 dash Salt
½ cup Heavy cream
2 tablespoons Rum

Scald cream in double boiler. Beat well: egg yolks, sugar, and salt.

Pour cream over yolk mixture, stirring constantly. Return to double boiler. Cook until thick. Refrigerate. When ready to serve, whip cream until stiff. Fold into egg yolk mixture. Add rum.


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