DARK RUM CUSTARD SAUCE:
- Makes about 3 cups
- 2 egg yolks
- 1 (12-ounce) can evaporated milk 1/2 cup milk
- 3/4 cup firmly packed dark brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 tablespoons dark rum 1/2 teaspoon vanilla extract 4 tablespoons butter
In medium bowl, whisk together egg yolks, evaporated milk, milk, and brown sugar. In small bowl, combine cornstarch and water until smooth. Add cornstarch mixture, rum, and vanilla extract to egg mixture; pour into large, heavy-bottomed saucepan.
0 Bring to simmer over medium heat, whisking constantly 7 to 9 minutes, until mixture thickens. Remove from heat and whisk in butter until smooth. Serve warm.