Egg Nog Custard Sauce

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  • 2 cups Kemps Golden Egg Nog
  • 1 cup Kemps Milk
  • 1 Tbsp sugar pinch salt
  • 3 egg yolks, lightly beaten
  • 1/4 tsp nutmeg
  • 1 tsp dark rum (optional)



  1. Heat all ingredients (except rum) in a double boiler
  2. Cook, stirring constantly with a wooden spoon until the mixture thickens and lightly coats the back of the spoon,
  3. Stir in the rum.
  4. To cool, place pan in ice water and whisk until cool.

Makes 2 1/2 cups

This versatile custard can be used warm or cold over your favorite holiday dessert or made into ice cream by chilling the mixture 1 to 2 hours then freezing it in an ice-cream maker according to the manufacturer's directions.

Nutritional analysis: 1104 calories; 33 grams protein; 60 grams fat; 30 grams saturated fat; 113 grams carbohydrates; 820.7 milligrams sodium; 962.5 milligrams calcium; 0 grams fiber

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