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

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