Pour over any cake, like the pear cake above; especially delicious on vanilla based cakes, you can pour on hot, for a glaze that will sink in making the cake incredibly moist, or wait and drizzle it on for serving. I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, you can Jump to Recipe to head straight there! A little history behind this epic vanilla sauce

If you prefer to not use alcohol you can absolutely sub 1 teaspoon rum extract for the dark rum. How to Make Butter Rum SauceSTORAGE Since this sauce has cream in it, I store it in the fridge. It will last in a well-sealed container for 1-2 months, if not longer. It may be frozen as well. If your sauce crystalizes at all, just place desired amount in a small saucepan, reheat over low heat, whisking constantly until warm and sugars have dissolved. If necessary, whisk in a teaspoon of cream or butter. VARIATIONS

Whisk the egg yolks, cream and sugar in a pot over low heat. Do not stop whisking and keep the heat low so that the custard doesn’t curdle. Don’t worry if it does, there’s an easy fix. Definitely over ice cream! It will harden slightly and get chewy, so delicious! Try it over my old fashioned chocolate ice cream or easy vanilla ice cream. Blueberry Sauce | Made with fresh blueberries, this sauce is amazing, if you are looking for a syrup, try this one! There is not much to making this Butter Rum Sauce. Just add all the ingredients to a saucepan over medium heat. Let it all melt together and then let it simmer for about 2-3 minutes. Salted Caramel Sauce | I’ve taken this one a step beyond and added a splash of bourbon, however; feel free to omit! Drizzle over Dutch Apple Pie, even in place of frosting these carrot cupcakes.You can also use this sauce for other desserts, such as bread and butter pudding, as a topping for ice cream, or cakes. To reheat the sauce just portion out how much you want to use into a saucepan and place over low heat for about 5 minutes (less if you only have 1 or two portions), stirring occasionally, until it is the right consistency for drizzling! Other Recipes Using Dark Rum Whisk well so that the sauce is completely smooth. If you did happen to get any lumps or curdled sauce, simply us an immersion blender, or small blender to make the sauce smooth (I won’t tell)! I’ve never had it happen with custard, so if you follow my directions, you won’t need the blender.