Recipe - Egg Custard With Rum Sauce

2 cup Milk; scalded
1 cup Sugar
2 tablespoon Butter
1 ds Nutmeg
1 pn Salt
6 Eggs

RUM SAUCE
1 cup Sugar
One fourth teaspoon Salt
2 tablespoon Butter
2 tablespoon Cornstarch
2 cup Boiling water
One half teaspoon Vanilla
2 tablespoon 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

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.