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Ingredients
| non-fat half and half cream: 1 cup |
| granulated sugar: 1 cup |
| spiced rum: 1/2 cup |
| salt: 1/2 tsp |
| water: 1/4 cup (cold) |
| cornstarch: 2 Tbl |
| salted butter: 1/8 cup |
| pure vanilla extract: 1 tsp |
Rum Sauce (For Bread Pudding, Cake, Etc.)
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
5 min -
Servings
9 serving(s)
Tags
- Combine the corn starch and water in a small bowl and set aside.
- In medium sauce pan whisk together the half-and-half, sugar, rum, and salt. Turn the heat on medium and stir almost continuously, I keep the whisk moving, giving 5 second breaks from time to time.
- When the sauce just begins to boil, give the corn starch/water mixture a quick stir and quickly add it to the sauce. Remember to keep stirring!
- The sauce should thicken within a few seconds.
- Once it reaches the consistency of gravy, remove from heat and add the vanilla and butter, whisk quickly.
- Pour the hot sauce over your favorite bread pudding, ice cream, pound cake, etc.
- Pour over day old donuts, bake at 375° for 20 minutes for a quick brunch. Serve with coffee.
- Pour over unbaked, canned biscuits, bake at 375° for 35 minutes for bread pudding. Serve this bread warm, alone or with vanilla ice cream.