Rum-Spiked Pouring Custard
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This recipe makes 127 ml servings
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 |
Patience makes perfect, so don't let the custard boil or it may split.
Ingredients
- 3/4 cup milk
- 1/2 cup whipping cream or 18% cream
- 4 egg yolks
- 1/4 cup granulated sugar
- 1 tbsp dark rum, (or 1 tsp/5mL 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
- Keywords : Milk; Cream; Dessert; Simmer; Condiments/sauces;
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