Eggnog Pound Cake Custard Sauce

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Serves 16 to 20 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1/4 cup sugar
1 Tbsp cornstarch
1/4 tsp salt
1 cup milk
1 egg yolk, lightly beaten
1 tsp butter or margarine
1 tsp vanilla
1/2 cup whipping cream, whipped


Combine sugar, cornstarch, and salt in a saucepan, gradually stir in milk.

Bring to a boil over medium heat, stirring constantly.

Blend a small amount into egg yolk and return to pan; mix well.

Cook and stir for 2 minutes.

Remove from heat, stir in butter and vanilla.

Cool 15 minutes.

Fold in whipped cream.

Store in fridge and serve with cake.

16-20 servings.

Note: you can add rum extract for extra flavor.

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