Martha scott's eggnog sauce de luxe
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Light cream |
| 2 | Egg yolks | |
| 3 | tablespoons | Powdered sugar |
| 1 | dash | Salt |
| ½ | cup | Heavy cream |
| 2 | tablespoons | Rum |
Directions
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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