Saturday, February 28, 2009

BUTTER RUM SAUCE

1/2 cup butter
1 cup brown sugar, packed
2 egg yolks, beaten
1/2 cup cream
1/8 tsp salt
2 tbsp rum

Cream butter thoroughly and add sugar gradually, beating well after each addition. Add egg yolks, cream and salt, mixing in well. Cook over boiling water until creamy and thickened. Remove from the heat and cool slightly; add the rum. Serve warm or cold.

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