I wanted to make Kahlua Bunt cake serve it with something on it or next to it. I had no Ice cream, I didn't want whipped topping and since there were to be three children around the table, I didn't want to make a glaze with Kahlua. I decided a soft custard sauce would be just super. Everyone just loved it. My 10 year old daughter helped make the custard sauce and her 13 year old brother and his friend each had two servings of dessert along with my son and husband. Next time I will double the recipe so I have left over sauce to go with the remaining cake.
1Mix milk and cream in a bowl, place egg yolks and add to egg yolks about 1/2 cup of the milk/cream mixture. beat yolks and milk. Set aside
2Place remaining milk/cream mixture in a small heavy sauce pan heat slowly on medium low. meanwhile mix cornstarch, sugar and salt in a small bowl. Add to saucepan. Heat until scalded.
3Remove from heat and add a bit of the hot milk mixture to the egg yolk mixture to temper the eggs. Add egg mixture to hot custard mixture, return to heat and bring to a simmer, stirring constantly. When thick remove from heat and add butter and vanilla.
4I didn't have heavy cream so I used a Toasted Hazelnut Liquid Coffee Creamer. SOOOO GOOD!!