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Rum Cream

chef.pierre's picture
Ingredients
  Milk 2 Cup (32 tbs)
  Egg yolks 5
  Sugar 2⁄3 Cup (10.67 tbs)
  Plain gelatin 1 Tablespoon (1 envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Rum 1⁄4 Cup (4 tbs)
  Heavy cream 1 Cup (16 tbs), stiffly beaten
Directions

Scald milk in the top of a double boiler.
Beat egg yolks and sugar until thick and lemon-colored.
Add to hot milk gradually, stirring constantly, and cook and stir until mixture coats spoon.
Soften gelatine in cold water; add to custard, and stir until dissolved.
Let mixture cool.
Blend in rum; then chill until slightly thickened.
Fold in stiffly beaten cream.
Turn into 4-5 cup mold or individual sherbet glasses.
Chill several hours or overnight.
Serve with fresh strawberries, fruit sauce or whipped cream.
Note: Chilled desserts, similar to Bavarian creams, are very popular in Scandinavian countries, and rum is widely used as a flavoring.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Chilling
Drink: 
Alcohol
Interest: 
Party
Servings: 
6

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