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Eggnog Pound Cake Custard Sauce


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Member since 2006

Serves 16 to 20 | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

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