Rum Sauce

Rum Sauce

As my mother gave it to me, so I give it to you. Best served with Christmas Fig Pudding.

Ingredients

• 1 pint milk
• 4 teaspoons cornstarch
• Rum to taste
• Sugar to taste
  

Directions

Take the one pint of milk and put it into a saucepan. Bring it just to a boil and then let it simmer briefly. Stir constantly so the milk does not get caught on to the bottom of the saucepan. In a separate bowl or large (at least a quart size) Pyrex measure, place the cornstarch with some cold water. Stir the mixture so the cornstarch will dissolve and form a thick-ish liquid.

Pour all the heated milk into the bowl and then stir the mixture thoroughly. Put it all back into the saucepan, put it on to simmer, stir. Add the amount of sugar and rum you want to reach the taste that you want. Keep stirring. The final mixture should not be really runny like water, but a bit thicker-courtesy of the cornstarch. If it is too runny, make some more cornstarch/water mixture. Put the heated milk into the new cornstarch/water mixture. Stir. Place back on the stove. It is the combination of cornstarch, liquid and heat that will thicken the sauce. I am sure some sort of kitchen chemistry know-it-all can explain the chemical reaction (maybe none) and chemical mixing (maybe something). Or is it just a conglomeration??

Enjoy!