|Rum Sauce|| |
AUTHOR: 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).
- 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)
- 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.
Recipe Ancestry Notes:
Recipe adapted from Nick Malgieri.