Crema Pastelera Al Ron
|Milk||2 3⁄4 Cup (44 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Dark rum||1⁄4 Cup (4 tbs)|
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.