Creamy Eggnog Sauceother sauce 1 egg 3/4 cup half and half or milk 2 1/2 tablespoon sugar 1 tablespoon dark rum 1/4 teaspoon vanilla extract 1 ground nutmeg to taste 1. In a 2-cup measure, beat egg until well blended. Beat in half-and-half and sugar. 2. Microwave on 70% power until thick (3 to 3-1/2 minutes), stirring rapidly with a fork once a minute. Remove from oven and let cool slightly, then stir in rum, vanilla, and nutmeg. Serve warm or cooled. Makes about 3/4 cup. Vanilla Cream: Prepare as directed above, increasing vanilla to 1/2 teaspoon and omitting rum and nutmeg. Recipe By : the California Culinary Academy |
