Serve this delightful cream sauce as a
topping for pound cake slices, pumpkin pie, or as a sauce or
dip for fresh fruit or cookies.
Holiday
Eggnog Cream
- 2 tablespoons cornstarch
2 tablespoons sugar
1/2 teaspoon ground nutmeg
1 1/2 cups eggnog
2 teaspoons rum extract
1/2 cup sour cream
1 cup whipping cream, whipped
- Combine cornstarch, sugar and nutmeg in
saucepan; gradually add eggnog. Stir in rum extract. Bring to
a boil over medium heat, stirring constantly. Boil 1 minute or
until thickened, stirring constantly. Remove from heat and stir
in sour cream; cool.
- Fold in whipped cream; chill several hours
Makes 28 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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