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Caramel Rum Sauce

  • Yield: About 3 cups


  • 3 cups heavy cream
  • 1/2 cup dark rum
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch


  • In a medium non-stick saucepan, combine 2 3/4 cups of the cream with the rum and sugar. Bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat.
  • In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add to the warm rum mixture and return to medium heat. Simmer, stirring, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the bread pudding.