Egg Custard with Rum Sauce
| Yield: | 6 Servings |
| Categories: | Desserts |
| 2 | c | Milk; scalded |
| 1 | c | Sugar |
| 2 | tb | Butter |
| 1 | ds | Nutmeg |
| 1 | pn | Salt |
| 6 | Eggs | |
| RUM SAUCE | ||
| 1 | c | Sugar |
| 1/4 | ts | Salt |
| 2 | tb | Butter |
| 2 | tb | Cornstarch |
| 2 | c | Boiling water |
| 1/2 | ts | Vanilla |
| 2 | tb | Dark rum; brandy or bourbon |
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