Ingredients for Rum Sauce
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How to Make Rum Sauce
- In a heavy-bottomed saucepan, combine 1/2 cup (113g) unsalted butter, 1/2 cup (100g) granulated sugar, and 2 large egg yolks.
- Whisk in 1/4 cup (60ml) heavy cream and 1 teaspoon vanilla extract.
- Cook over medium heat, whisking constantly, until the butter is melted and the mixture is smooth and thickened (about 3-5 minutes). Do not boil.
- Remove from heat and stir in 2 tablespoons dark rum (or to taste) and a pinch of salt.
- Strain the sauce through a fine-mesh sieve (optional, for extra smoothness).
- Refrigerate in an airtight container for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature over your Christmas pudding, vanilla ice cream, or rum raisin ice cream.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
1827g
Fat
291g
Carbs
153g