Rum Sauce

Fay’s Gourmet Rum Sause

* 2 cups Milk

 In top of double boiler scald milk

* 4 Egg Yolks

      In another bowl, beat yolks with sugar

* 1/2 cup heavy cream, whip

* 1 - 5 tbl. Jamaican dark Rum

      constantly. Return to top of double

       boiler and stir over simmering heat

      until sauce coats back of spoon.

      Strain into bowl using cheese cloth

      and cool. Chill until serving time.