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Vanilla Rum Sauce

3 large eggs
1 cup sugar
½ cup milk
2 teaspoons vanilla extract
1 ½ tablespoons cornstarch
¼ cup cold water
3 tablespoons rum

In medium saucepan over medium heat, whisk eggs until well beaten, add sugar, milk and extract.  Heat until hot, but not boiling.

Mix cornstarch and water until well blended, whisk into milk/egg mixture and, stirring constantly, heat until thick.  Remove from heat, add rum and mix well, then pour thru a wire strainer to remove any cooked pieces of egg.  Serve warm or cool.

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