You can use any liquor you wish for this easy sauce, depending on how you're going to serve it. For example, rum complements a rum cake; bourbon would be great as a sauce for fruitcake; whisky would be ideal for a chocolate cake. If you want the flavor without the alcohol, just use a teaspoon of rum extract and 3 tablespoons water. This recipe is also a good one for using up leftover egg yolks.
|1/2 cup sugar||4 egg yolks|
|1/4 cup unsalted butter or buttery spread, such as Earth Balance||1 teaspoon pure vanilla extract|
|1/4 cup rum (dark or light)|
In a small, heavy saucepan, whisk together sugar, butter, rum and egg yolks over medium heat. Whisk constantly until mixture thickens slightly. Remove from heat and stir in vanilla extract. Serve warm or store in refrigerator 3 days. Reheat on low in microwave to bring to serving consistency.
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