Rum-Spiked Pouring Custard
Patience makes perfect, so don't let the custard boil or it may split.
Servings: 1-2/3 cups (400 mL)
Ingredients:
| Nutritional Info | |
| Per 2 tbsp | - |
| 25 mL : about | - |
| cal | 71 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 5 g |
| fibre | 0 g |
| chol | 74 mg |
| sodium | 12 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 1% |
| vit A | 6% |
| folate | 4% |
-
3/4 cup (175 mL) milk
1/2 cup (125 mL) whipping cream or 18% cream
4 egg yolks
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) dark rum (or 1 tsp/5 mL rum extract)
Preparation:
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.)
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.)
Source
Canadian Living Magazine: February 2007
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »