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| RUM SAUCE | |
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1/2 c. butter 1 1/2 c. powdered sugar 2 egg yolks 1/2 c. rum (to your taste) Cream sugar and butter over medium heat until butter is absorbed. Remove from heat and blend in egg yolks, one at a time. Pour rum in gradually (to taste), stirring constantly. The sauce will thicken as it cools. Serve warm over warm bread pudding. Makes 2 3/4 cups. | |
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recipe reviews #28914
Cheryl (New Mexico) says:
this recipie ingrediants list shows no cream , the how to make it part is calling to mix the cream into the recipie...hellooooo...
#28915
Cooks.com replies:
Hi Cheryl,
When the recipe says "Cream butter and sugar" it means to mix the butter and sugar together until "creamy" or light and fluffy and creamy looking. This is a common cooking term used to describe beating butter and sugar.
Hope this helps,
-- CM
When the recipe says "Cream butter and sugar" it means to mix the butter and sugar together until "creamy" or light and fluffy and creamy looking. This is a common cooking term used to describe beating butter and sugar.
Hope this helps,
-- CM
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