1. Add cream and cook over high heat until thick enough to coat a spoon. 2. Cook milk, eggs, nutmeg and sugar over low heat until mixture thickens slightly and coats a spoon. 3. Cook over medium-low heat, stirring constantly with a wooden spoon until custard begins to thicken and coat the spoon. 4. Cook the mixture over medium-low heat, stirring until the butter is melted and custard is thick enough to coat a spoon. 5. Cook, stirring with a wooden spoon, until jelly is melted and bubbling and coats spoon lightly. 6. If sauce seems too thin, add a little of the arrowroot mixture and simmer until it lightly coats a spoon. 7. If you can still see the path of your finger after a few seconds, the spoon is coated. 8. Return the mixture to the saucepan and cook over moderately low heat, stirring with a wooden spoon, until the sauce visibly thickens and coats the spoon. 9. Sauce should thicken enough to lightly coat a spoon. 10. When mixture thickens enough to coat a spoon, remove from heat and stir in rum. |