Title: Martha Scott's Eggnog Sauce De Luxe *
Categories: Sauce Dessert
Yield: 2 Cups

PATTI - VDRJ67A
2/3	c	Light cream
2		Egg yolks
3	tb	Powdered sugar
1	ds	Salt
1/2	c	Heavy cream
2	tb	Rum

Scald cream in double boiler. Beat well: egg yolks, sugar, and salt. Pour cream over yolk mixture, stirring constantly. Return to double boiler. Cook until thick. Refrigerate. When ready to serve, whip cream until stiff. Fold into egg yolk mixture. Add rum.

From: Jonicloud

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