Recipe - Eggnog Sauce

12 Egg yolks (get out those egg
white recipes)
Three fourths cup Sugar
4 cup Half and half, scalded
3 Tabsp dark rum (up to 4)
1 teaspoon Vanilla
One fourth teaspoon Ground nutmeg

Makes 6 cups appx.

Whisk egg yolks and sugar together in medium bowl until blended. Gradually
whisk in half and half. Pour into top pan of double boiler. Cook over
simmering water, stirring constantly, until thick enough to coat back of
metal spoon heavily (180 degrees F) 1015 minutes. Strain through fine
mesh sieve into medium bowl. Place bowl in larger bowl filled halfway with
ice water. Stir 3 tabsp rum, vanilla and nutmeg into sauce. Let sauce
cool, stirring occasionally, to room temp. Refrigerate covered until cold
for 34 hours. Taste and add more rum if desired.

Posted to FOODWINE Digest 19 November 96

Date: Tue, 19 Nov 1996 13:56:18 0600

From: ALICIA GOLDMAN ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG