Crave Wednesday: Vanilla Rum Custard Sauce

Before Thatkid started camp for the summer, I decided to let him take a couple of days with no school, no camp.  "Camp mom" if you will.  I let him pick the activities we did on those days.  One day he wanted to spend at Legoland.  Which makes sense.  When we go as a family, he doesn't always get to do all the big rides he wants to.  Because Thatbaby doesn't want to go on the big rides.  And the lines are long.  The following week, I kept Thatbaby home from school for his yearly physical and decided that turnabout was fair play, so he got a day at Legoland all to himself also.

One of Thatbaby's favorite rides is the Jungle Safari, which always has a super long line.  But we made it our first ride, before the rest of the park opened, so it wasn't as big a deal to wait.

Meanwhile, on his day, Thatkid rode every roller coaster, speed ride, and ride that Thatbaby is too short for.

They both had a great time on the pirate ride.  Thatbaby even went on it twice.

I let each of them pick a special treat while we were there.  I guess no matter how different they are, they both have a sweet tooth for the same thing.

As for me, this is the perfect season for ice cream.  I don't like it when it's cold outside, and it has been one hot summer.  So hot in fact, that I'm already jonesing for cooler fall weather.  I'm picking out fall wardrobes, and dreaming of chili.  And once that weather hits, ice cream time is over.  Then it's time for those warm, cozy desserts.  The chunky sweater desserts.  Warm, rich sauces over bread puddings and apple pie.  Are you there with me? 

Vanilla Rum Custard Sauce  (From Cooking Light)

2 cups 2% milk

1 vanilla bean, split length wise

1/2 cup sugar

1 Tbsp cornstarch

1/8 tsp salt

2 egg yolks, lightly beaten

2 Tbsp dark rum

1 tsp butter

1. Place milk and vanilla bean in a large heavy saucepan.  Heat to 180, or until tiny bubbles form around the edge of the pan, stirring frequently.  Remove from heat.  Let stand 30 minutes.
2. Remove vanilla bean from pan.  
3. Scrape seeds from vanilla bean into milk mixture.  
4. Combine sugar, cornstarch, and salt, stirring with a whisk. 
5. Add to milk mixture, stirring with a whisk.
6. Add egg yolks to milk mixture, stirring constantly with a whisk.  Bring to a boil and cook, stirring constantly, 1 minute or until slightly thick.  Remove from heat.
7. Stir in rum and butter, until butter melts.