Rum Sauce

This thick and creamy Rum Sauce will transform vanilla ice-cream into an inspired dinner party dessert.

4 fl. oz. milk

4 fl. oz. single cream

2 vanilla pod

2 egg yolks

2 oz. castor sugar

4 fl. oz. dark rum

6 fl. oz. double cream , stiffly whipped

In a small saucepan, scald the milk and single cream over moderate heat (bring to just under boiling point). Remove the pan from the heat. Add the vanilla pod, cover and set aside to infuse for 20 minutes.

In a double boiler or in a heatproof bowl set over a pan of simmering water, beat the egg yolks and sugar together with a wire whisk over low heat.

Remove and discard the vanilla pod from the cream and gradually whisk the cream into the egg yolk mixture. Cook, whisking constantly, for 10 minutes or until the sauce becomes thick and creamy. Stir in the rum. With a metal spoon, fold the double cream into the sauce and cook for a further 2 minutes or until the sauce is hot but not boiling.

Remove the pan from the heat and serve immediately.

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