Side Pannel
Egg Custard with Rum Sauce
Egg Custard with Rum Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 2 c Milk; scalded
- 1 c Sugar
- 2 tb Butter
- 1 ds Nutmeg
- 1 pn Salt
- 6 Eggs
Directions
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
Combine sugar, butter, eggs, nutmeg & salt. Beat thoroughly then add
scalded milk. Pour into individual custard cups. Place them in a shallow
baking pan with small amount of water in the bottom of the pan. Bake at 325
for about 30 minutes, or until set. Rum Sauce: Combine sugar, cornstarch,
salt & boiling water. Cook until clear, stirring constantly. Remove from
heat & add butter, vanilla & rum. Serve on top of the custard. Makes 2 cups
sauce.
LILLIAN FRANKS
BLYTHEVILLE, AR
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
Combine sugar, butter, eggs, nutmeg & salt. Beat thoroughly then add
scalded milk. Pour into individual custard cups. Place them in a shallow
baking pan with small amount of water in the bottom of the pan. Bake at 325
for about 30 minutes, or until set. Rum Sauce: Combine sugar, cornstarch,
salt & boiling water. Cook until clear, stirring constantly. Remove from
heat & add butter, vanilla & rum. Serve on top of the custard. Makes 2 cups
sauce.
LILLIAN FRANKS
BLYTHEVILLE, AR
Tweet