You are here

Crema Pastelera Al Ron

Taste.of.Spain's picture
<p><a href="https://www.flickr.com/photos/seiho/3552217944/">https://www.flickr.com/photos/seiho/3552217944/</a></p>
Ingredients
  Sponge cake 1
  Milk 2 3⁄4 Cup (44 tbs)
  Cornstarch 3 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Dark rum 1⁄4 Cup (4 tbs)
  Egg yolks 3
  Vanilla bean 1
  Butter 2 Tablespoon
Directions

Put milk, vanilla bean, and rum to cook.
Boil slowly at least 5 minutes.
Beat sugar, cornstarch, and egg yolks until creamy and thick.
Let milk cool about 5 minutes before straining into egg mixture.
Beat constantly as you add.
Cook, stirring fre- quently, over low flame until it thickens (approximately 20 minutes).
Do not let it b.oil.
Just before removing from fire, add butter and stir until melted and blended.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Dessert
Ingredient: 
Milk Product
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

Rate It

Your rating: None
3.54643
Average: 3.5 (14 votes)