EGGNOG POUND CAKE CUSTARD SAUCE
- Servings: 16 to 20
- 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.
Note: you can add rum extract for extra flavor.