| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Sauces | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Store-bought Eggnog |
| 1 | tb | Cornstarch |
| 1/2 | c | Whipping cream |
| 2 | tb | Rum or brandy |
INSTRUCTIONS
In a 4 cup glass measure, blend the eggnog and cornstarch until smooth. Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice. Cover and let cool slightly; refrigerate until cold. In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy. Fold into eggnog mixture until smooth. Refrigerate sauce until ready to serve. Makes about 2 cups. From The Gazette 90/12/19. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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