Jamaican Rum Custard
|Dark brown sugar||50 Gram (1/4 Cup)|
|Milk||625 Milliliter (2 1/2 Cup)|
|Dark rum||125 Milliliter (1/2 Cup)|
|Whipping cream||125 Milliliter, whipped (1/2 Cup)|
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.