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Crema Pastelera Al Ron

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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

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Average: 3.5 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 453 Calories from Fat 136

% Daily Value*

Total Fat 15 g23.4%

Saturated Fat 8.1 g40.6%

Trans Fat 0 g

Cholesterol 208.8 mg69.6%

Sodium 161.1 mg6.7%

Total Carbohydrates 67 g22.5%

Dietary Fiber 0.79 g3.1%

Sugars 47.2 g

Protein 9 g17.8%

Vitamin A 11.3% Vitamin C

Calcium 22.5% Iron 8%

*Based on a 2000 Calorie diet

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Crema Pastelera Al Ron Recipe