| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 6 | Servings | |
INGREDIENTS
| 2 | c | Milk; scalded |
| 1 | c | Sugar |
| 2 | tb | Butter |
| 1 | ds | Nutmeg |
| 1 | pn | Salt |
| 6 | Eggs | |
| 1 | c | Sugar |
| 1/4 | ts | Salt |
| 2 | tb | Butter |
| 2 | tb | Cornstarch |
| 2 | c | Boiling water |
| 1/2 | ts | Vanilla |
| 2 | tb | Dark rum; brandy or bourbon |
INSTRUCTIONS
RUM SAUCE 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, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”