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Custard Sauce

4 egg yolks
¼ cup sugar
¼ teaspoon salt
1 ¼ cups milk
1 tablespoon rum or ½ teaspoon rum extract


	Beat the egg yolks, sugar and salt in a saucepan over low heat. Gradually stir in the milk. Continue cooking over low heat until the mixture thickens; stir in rum or rum extract. Cool the sauce to room temperature, then cover with plastic wrap and refrigerate until cold.


	Serve this sauce over fresh fruit or slices of pound cake.

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