Rum Eggnog Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Store-bought Eggnog,
1 tbsp: Cornstarch,
1/2 cup: Whipping cream,
2 tbsp: Rum or brandy,
Directions:
In a 4 cup glass measure, blend the eggnog and cornstarch until
smooth. Microwave uncovered at high for 4 - 5 minutes, until mixture
comes to a boil and thickens, stirring twice. Cover and let cool
slightly; refrigerate until cold. In a bowl, beat whipping cream
until soft peaks form; beat in rum or brandy. Fold into eggnog
mixture until smooth. Refrigerate sauce until ready to serve. Makes
about 2 cups. From The Gazette 90/12/19.
Source from luhu.jp
smooth. Microwave uncovered at high for 4 - 5 minutes, until mixture
comes to a boil and thickens, stirring twice. Cover and let cool
slightly; refrigerate until cold. In a bowl, beat whipping cream
until soft peaks form; beat in rum or brandy. Fold into eggnog
mixture until smooth. Refrigerate sauce until ready to serve. Makes
about 2 cups. From The Gazette 90/12/19.
Source from luhu.jp
Tags
Sauces