This sauce goes great with our Apple Pineapple Purses.
- 6 egg yolks
- 1/2 cup sugar
- 2 cups hot milk
- 1 1/2 teaspoons vanilla extract
- 1/4 cup rum
Beat the egg yolks with sugar in a large bowl until light. Slowly whisk in the hot milk. Transfer to a double boiler. Heat slowly, stirring constantly until thick enough to coat a spoon, about 10 minutes. Cool slightly, stir in vanilla and rum. Serve apple pineapple purses with rum sauce and vanilla ice cream.