Sunday, December 15, 2013

Creamy Rum Sauce

How many ways can I say “greatThis microwaved sauce is the perfect pairing for the microwaved version of Christmas Carrot Pudding!

Creamy Rum Sauce:

½ c. granulated sugar

2 tbsp. cornstarch
¼ tsp. salt
1 c. milk
½ c. evaporated milk
¼ c. butter (no substitutions)
Pinch ground nutmeg or mace (see Note)
½ c. dark rum

In a 2-qt. (2 L) microwave-safe measuring cup or bowl, combine sugar, cornstarch, and salt. Gradually stir in both milks and butter. Microwave, covered lightly, on high power for 3-to-5 min., stirring once each minute until thick and creamy. Stir in spice and rum. Reheat just before serving, decanting into a saucière. Yields 2 c.

Note: Mace and nutmeg are different but closely related spices. Mace is the skin of the nutmeg seed.

No comments:

Post a Comment

Want to find a long-lost favorite recipe? Want to submit one of yours, or simply leave a comment? Always happy to hear from you!