Vanilla Rum Sauce
- 2 egg yolks
- 1/4 cup sugar
- 1 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
- 2 tablespoons dark rum, brandy or Grand Marnier
Whip egg yolks and sugar together until light and fluffy; set aside. In a medium sauce pan, heat cream and vanilla until small bubbles form along the sides of the pan; add yolk mixture to the cream. Cook over high heat for 2 minutes, whisking constantly. Remove from heat and strain through a fine strainer, if necessary. Mix in rum. Serve warm or at room temperature over bread pudding.
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