EGGNOG POUND CAKE CUSTARD SAUCE

 

  • Cooking Time:
  • Servings: 16 to 20
  • Preparation 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

Directions

  • 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.

Notes

Categories: Dessert  Refrigerator  Stove  Topping 

Author Credit: TOH cookbook

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