Eggnog Pound Cake Custard Sauce
INGREDIENTS
  • 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
DIRECTIONS
  1. Combine sugar, cornstarch, and salt in a saucepan, gradually stir in milk.
  2. Bring to a boil over medium heat, stirring constantly.
  3. Blend a small amount into egg yolk and return to pan; mix well.
  4. Cook and stir for 2 minutes.
  5. Remove from heat, stir in butter and vanilla.
  6. Cool 15 minutes.
  7. Fold in whipped cream.
  8. Store in fridge and serve with cake.
  9. 16-20 servings.
  10. Note: you can add rum extract for extra flavor.