German Sauce
A rich and frothy sauce with a hint of rum.
Ingredients
- 1 cupful Heavy cream
- 1 cupful Milk
- as needed Sugar
- 4 Egg yolks
- as needed Salt
- 1 tablespoonful Butter
- 1 teaspoonful Royal Extract Nutmeg
- 1 teaspoonful Vanilla extract
- 1 wineglass White rum
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Instructions
- 1In a heatproof bowl set over a saucepan of simmering water (a double boiler setup), combine 1 cupful cream and 1 cupful milk. Bring to a simmer.
- 2Once simmering, add sugar to taste, the yolks of 4 eggs, and a small pinch of salt. Whisk very quickly until the mixture thickens and becomes frothy, resembling thick cream.
- 3Just before serving, stir in 1 tablespoonful butter, 1 teaspoonful Royal Extract Nutmeg, 1 teaspoonful vanilla extract, and 1 wineglass white rum.
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