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Rum Sauce

Yield 2 cups


  • 2 eggs, slightly beaten
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 1/3 cups milk, scalded
  • 1 1/2 teaspoons rum extract
  • 1/4 teaspoon ground nutmeg

How to Make It

  1. Combine eggs, sugar, and salt in a heavy saucepan; gradually stir in milk. Cook over low heat, stirring constantly, until mixture is thickened and bubbly and coats a metal spoon. Remove from heat; cool slightly. Stir in rum extract and nutmeg. Spoon over baked custard.

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