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Rum Cream

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  Bay leaf 1
  Milk 1⁄2 Pint
  Egg yolks/1 whole egg and 1 yolk 3
  Castor sugar 3 Ounce
  Gelatin 1⁄2 Ounce
  Water 4 Tablespoon
  Rum 250 Milliliter (1 Wineglass)
  Double cream 1⁄2 Pint

Infuse the bay leaf in the milk for 20 min Beat eggs and sugar until liquid and make a thick pouring custard with the flavoured milk, straining back into the pan to cook and thicken.
Allow to cool.
Soak gelatine in the water for 5 min., then heat to dissolve.
Stir the dissolved gelatine into the cooled custard.
Stir in the rum.
Whip the cream and fold lightly into the custard mixture just before setting.
Pour into a prepared mould, or into glass dishes.

Recipe Summary

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2382 Calories from Fat 1269

% Daily Value*

Total Fat 141 g217%

Saturated Fat 8.8 g44%

Trans Fat 0 g

Cholesterol 579.3 mg193.1%

Sodium 148.1 mg6.2%

Total Carbohydrates 104 g34.6%

Dietary Fiber 0.26 g1.1%

Sugars 97.9 g

Protein 31 g61.4%

Vitamin A 19.1% Vitamin C 0.77%

Calcium 34.5% Iron 12.2%

*Based on a 2000 Calorie diet


Rum Cream Recipe