Rum-Spiked Pouring Custard

Author: Canadian Living

Patience makes perfect, so don't let the custard boil or it may split.

  • Portion size 400 servings
  • Credits : Canadian Living Magazine: February 2007

Ingredients

  • 3/4 cups milk
  • 1/2 cup whipping cream
  • 1/2 cup 18% cream
  • 4 egg yolks
  • 1/4 cup granulated sugar
  • 1 tablespoon dark rum (or 1 tsp/5mL rum extract)

Method

In heavy saucepan, heat milk with cream over medium heat until bubbles form around edge.

Meanwhile, in large bowl, whisk egg yolks with sugar until pale and thickened; gradually whisk in hot milk mixture. Return to saucepan and cook over medium-low heat, stirring and without boiling, until thick enough to coat back of spoon, about 5 minutes. (If custard boils, it curdles and separates.)

Strain through fine sieve into bowl; stir in rum. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 2 days. Rewarm over saucepan of hot, not boiling, water, about 4 minutes.)

Nutritional facts 25 mL : about

  • Sodium 12 mg
  • Protein 2 g
  • Calories 71.0
  • Total fat 5 g
  • Cholesterol 74 mg
  • Saturated fat 3 g
  • Total carbohydrate 5 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rum-Spiked Pouring Custard

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