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Ingredients Edit

Directions Edit

  1. In top of double boiler, scald milk.
  2. Slowly add about ¼ cup hot milk to egg, stirring with wire whisk.
  3. Return mixture to double boiler and continue cooking, stirring constantly, until custard coats metal spoon.
  4. Cool.
  5. Add fructose and vanilla and rum extract.
  6. Mix all fruit together and divide among 8 serving bowls.
  7. Spoon 2 tablespoons sauce over each serving or, serve sauce in small bowl for dipping.
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