Directions: |
Directions:To prepare filling in small saucepan, combine sugar, flour and salt. Gradually stir in milk until well blended. Cook over medium heat, stirring constantly until mixture thickens and boils; boil 1 minute. Stir about 1/4 cp of the hot mixture into egg yolks. Return to saucepan. Cook over medium heat stirring constantly until thickened (do not boil). Remove from heat.
Stir in vanilla and rum extract. Pour into large bowl. Cover surface with plastic wrap and chill 2 hours.
Meanwhile...prepare pastry. Lightly grease and flour a baking sheet. Using an 8" cake pan as a guide, trace a circle with finger on baking sheet; set aside. Preheat oven to 400º.
In medium saucepan, bring water, butter and salt to a boil. Stir in flour all at once. Remove from heat and stir vigorously until mixture leaves side of pan and forms a ball; cool 5 minutes. Add eggs, one at a time beating well after each addition until dough is smooth. On prepared baking sheet, form a ring of dough just on inside of circle by dropping dough by heaping tablespoonfuls so that mounds of dough just touch. Bake 30-40 min or until puffed and golden. Turn oven off and let pastry stand in oven 10 minutes then remove from sheet to wire rack and cool completely.
Beat heavy cream for filling until stiff. Gently fold into custard mixture. Using sharp knife, cut pastry ring in half horizontally. Remove and discard soft interior. Place bottom half of ring on serving plate. Spoon in custard. To with remaining half of ring.
To prepare caramel sauce, in small saucepan, heat brown sugar and water over low heat, stirring constantly until sugar is dissolved. Increase heat to high; boil 3 minutes. Remove from heat. Add butter, vanilla and salt; do not stir. Let stand 30 seconds. Beat in light cream until smooth. Just before serving spoon sauce over pastry ring. |
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