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Rum Sauce

Shirl Gard
This booze-y custard sauce is the perfect sauce for many desserts including bread pudding. It is easy to change the dominant flavor to go with your dessert by using a different liquor. Alternative liquors that work well include Wild Turkey Bourbon, Amaretto (almond), or Frangelico (hazelnut).

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Ingredients
  


  • SMALL RECIPE YIELD: 1 1/2 PINTS
  • 240 grams milk 1 cup
  • 240 grams heavy cream 1 cup / 1/2 pint
  • 85 grams granulated sugar 1/3 cup + 2 Tablespoons
  • 5 grams cornstarch 1 1/2 teaspoons
  • 110 grams egg yolks 6 large yolks
  • 60 grams Myers's Dark Rum 1/4 cup

  • 740 grams = Total 26 oz 1# 10 oz


  • LARGE RECIPE YIELD: 3 PINTS
  • 480 grams milk 2 cups
  • 480 grams heavy cream 2 cups / 1 pint
  • 170 grams granulated sugar 3/4 cup + 2 Tablespoons
  • 10 grams cornstarch 1 Tablespoon
  • 220 grams egg yolks 11 large yolks
  • 120 grams Myers's Dark Rum 1/2 cup

  • 1480 grams = Total 52 oz 3# 4 oz

Instructions
 

  • Combine the milk, cream, and half the sugar (mixed with cornstarch) in a heavy saucepan. Bring to a boil. whisking constantly.
  • Whisk yolks in Kitchen Aid (using whisk attachment) with other half of sugar until thick and pale.
  • Temper the yolks with half of the boiling liquid and return to the pot.
  • Cook to nappé stage 178º F (81° C). Note: Bring up to temperature slowly, stirring constantly with a heat-resistant (red handle) rubber spatula. Hold just under or at 178º F (81° C) at least 10 minutes to allow to thicken. Do this by taking on and off the stove, while continuing to stir.
  • Remove pan from heat and immediately strain the hot custard through a chinois into a bain marie or through a fine mesh strainer into a bowl
  • Allow to cool over an ice bath.
  • Stir in the rum.

Notes

Recipe adapted from Nick Malgieri.
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