Holiday Eggnog Cream

Serve this delightful cream sauce as a topping for pound cake slices, pumpkin pie, or as a sauce or dip for fresh fruit or cookies.

Recipe Ingredients:

2 tablespoons cornstarch
2 tablespoons sugar
1/2 teaspoon ground nutmeg
1 1/2 cups eggnog
2 teaspoons rum extract
1/2 cup sour cream
1 cup whipping cream, whipped

Cooking Directions:

1. Combine cornstarch, sugar and nutmeg in saucepan; gradually add eggnog. Stir in rum extract. Bring to a boil over medium heat, stirring constantly. Boil 1 minute or until thickened, stirring constantly. Remove from heat and stir in sour cream; cool.
2. Fold in whipped cream; chill several hours.

Makes about 4 cups.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.