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Jamaican Rum Custard

Western.Chefs's picture
Ingredients
  Egg yolk 5
  Egg white 1
  Dark brown sugar 50 Gram (1/4 Cup)
  Cornstarch 1 Tablespoon
  Milk 625 Milliliter (2 1/2 Cup)
  Dark rum 125 Milliliter (1/2 Cup)
  Whipping cream 125 Milliliter, whipped (1/2 Cup)
Directions

Combine the eggs, sugar and cornstarch in a mixing bowl.
Scald the milk and stir a little of it into the egg mixture.
Strain the mixture back into the pan of hot milk, beating constantly.
Cook the custard, stirring continuously, until it is thick.
Do not let the custard boil.
Remove the pan from the heat and stir in the rum.
Pour the custard into parfait glasses and serve chilled, decorated with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Method: 
Chilling
Drink: 
Rum
Restriction: 
Raw
Servings: 
4

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