Rum Sauce

Recipe from

Oxmoor House


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


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.