Buttery Rum Sauce

Emeril, found on FoodTV


8 tablespoons unsalted butter, melted
3/4 cup heavy cream
1 cup sugar
2 egg yolks, beaten lightly
1/3 to 1/2 cup rum, to taste

In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon. Remove from the heat immediately; do not allow the sauce to boil. Add the rum, stir to combine, and allow to cool slightly. Serve warm with Banana Walnut Bread Pudding. (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)