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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: In a 4 cup glass measure, blend the eggnog and cornstarch until smooth.
Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a
boil and thickens, stirring twice. Cover and let cool slightly;
refrigerate until cold.
In a bowl, beat whipping cream until soft peaks form; beat in rum or
brandy. Fold into eggnog mixture until smooth. Refrigerate sauce until
ready to serve.
Makes about 2 cups.
From The Gazette 90/12/19.
Ingredients:
1 1/2 Cup(s) store-bought eggnog 1/2 c whipping cream
1 Tablespoon(s) cornstarch 2 tb rum or brandy |
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