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Brown Sugar Rum Sauce

From 1892 VICTORIA'S KEEP BED & BREAKFAST
2 eggs, separated
1/2 C. brown sugar, firmly packed
1 C. heavy cream
2 T rum
freshly grated nutmeg to garnish

Beat egg yolks until thick. Then gradually beat in 1/2 cup of the brown sugar. Set aside. Beat egg whites until soft peaks form and gradually beat in remaining 1/4 cup of brown sugar. Fold egg yolk mixture into meringue. Whip cream until still and stir rum. Fold into egg mixture. Spoon to serve. Serve over any fresh fruit. Makes 3 cups.