Rum Sauce
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AUTHOR:
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).

INGREDIENTS

  • SMALL RECIPE YIELD: 1½ PINTS
  • 240 grams milk (1 cup)
  • 240 grams heavy cream (1 cup / ½ pint)
  • 85 grams granulated sugar (1/3 cup + 2 Tablespoons)
  • 5 grams cornstarch ( 1½ 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
  1. Combine the milk, cream, and half the sugar (mixed with cornstarch) in a heavy saucepan. Bring to a boil. whisking constantly.
  2. Whisk yolks in Kitchen Aid (using whisk attachment) with other half of sugar until thick and pale.
  3. Temper the yolks with half of the boiling liquid and return to the pot.
  4. 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.
  5. 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
  6. Allow to cool over an ice bath.
  7. Stir in the rum.
Recipe Ancestry Notes:
Recipe adapted from Nick Malgieri.