 Eggnog Sauce
Makes about 1-3/4 cups sauce
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Ingredients
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1
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tablespoon cornstarch
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2
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tablespoons cold water
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1-1/3
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cups milk
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1/4
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cup sugar
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3
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egg yolks, beaten
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1/4
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teaspoon each brandy and vanilla extracts
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Several dashes ground nutmeg
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1. Stir cornstarch and water in saucepan until smooth. Add milk, sugar and egg yolks. Beat with whisk until well blended. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in extracts. Cool completely. Sprinkle nutmeg over top. Cover; refrigerate leftover sauce.
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© The Hershey Company
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Printed
from fbnr.com
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