| 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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