Rum-Spiked Pouring Custard 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



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


  • Iron 1.0
  • Folate 4.0
  • Calcium 3.0
  • Vitamin A 6.0
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Rum-Spiked Pouring Custard