Custom Catering's

The Captain’s Bread Pudding Sauce
Yield - about 2 Quarts

Ingredients
2 LBS BUTTER (Use Butter NOT Margarine)
2 CUPS SUGAR
1/2 LB DARK BROWN SUGAR
1/2 CUP VANILLA EXTRACT
1 TSP FRESHLY GROUND NUTMEG
1 PINT HEAVY WHIPPING CREAM
1 DOZEN EGG YOLKS
1 PINT CAPTAIN MORGAN RUM

Method
Over low heat, melt butter, remove from heat and add sugars. Use a whisk and melt sugars into the butter liquid. Add the vanilla, nutmeg, and heavy cream; whisk into an well blended sauce. Beat the egg yolks and slowly add to the sauce, whisk the sauce vigorously while adding the egg yolks. It is important to completely emulsify the sauce, this will thicken the sauce and give it a rich creamy constancy. Allow the sauce to cool and add the Captain Morgan Rum, whisk to blend the rum into the sauce.

Alternate Method
Save the egg whites, whip and add to the bread pudding before baking. This will make the bread pudding fluffier.

Plate Presentation
Use this sauce to pour over bread pudding, ice cream and other desserts.

Chef's Notes:
This sauce tastes almost like a caramel ( with a boot from the pirates), I love it!

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Chef Emile L. Stieffel, Custom Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.