Eggnog Sauce Recipe
Pour eggnog sauce over ice cream or cake for a fabulous dessert.
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Ingredients
- 4 egg yolks
- 1/3 cup granulated sugar
- 1/2 cup half and half
- 1/2 cup heavy cream
- 1 tbsp dark rum or rum extract
- nutmeg
Instructions
- Beat egg yolks with sugar until thick. Add cream and half-n-half. Cook in a double boiler until thick. Stir while cooking but do not let it come to a boil. Remove from heat and let cool for a few minutes before adding rum and a dash of nutmeg.
- Store in the refrigerator until ready to use.
Notes
Adapted from Helen Crobitt's Cookbook, circa 1957, recipe named Mildred's Eggnog Sauce.
Servings: 6 people