La Lechera Rum Sauce

Ingredients
¼ c rum
½ c @lalecherausa sweetened condensed milk
2 Tbsp unsalted butter
¼ tsp salt
1 tsp cornstarch mixed with 1 tsp cold water

INSTRUCTIONS
Place the rum, sweetened condensed milk, salt and butter in a small pot
Overhead view of rum sauce in pot on stovetop.
Heat the over low-medium heat stirring often. Be patient and keep the heat low. If it’s too high the condensed milk will burn.
Overhead view of rum sauce being stirred with a whisk in pot on stovetop.
Cook until small bubbles form around the edge of the pot.
Overhead view of bread pudding rum sauce cooking in pot on stovetop.
While stirring, stir in the slurry of cornstarch and water.
Small bowl of corn starch slurry being poured into pot of rum sauce on stovetop.
Stir constantly with a whisk until it boils and thickens to a yummy sauce. That’s it!
Overhead view of rum sauce bubbling in pot on stovetop.
If any lumps have formed, pour the sauce through a mesh strainer.
The sauce can be served hot or at room temperature – although this sauce does need to be refrigerated. It will thicken up quite a bit when chilled, so either leave at room temperature for an hour before serving or heat very briefly on the stove top or in the microwave.

Would you like to see the bread pudding recipe? Let us know in the comments 🫶🏼☺️

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