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"The belly rules the mind."--Spanish Proverb

Christmas Rum Custard Recipe

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This recipe for Christmas Rum Custard is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c light cream (half and Half) Scald and then cool to luke warm.
1/2 c sugar
6 egg yolks
3 T dark rum
Directions:
Directions:
Mix sugar and cream. In saucepan, scald and then cool in pan of ice water to luke warm.
In a bowl, beat egg yolks until they are thick and lemon colored. Add rum and the cream mixture in a stream (or it will LUMP)
Fill 8-10 po-de creme or ramekins with mixture and cover with lids or circles of foil.
Place ramekins in baking dish and fill the pan with 1" hot water in oven which has been Pre-heated (350º) for 25 minutes or until custard is set.
Let cool completely, uncover and chill.
Sprinkle with nutmeg if desired.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Happy Holidays from Aunt Shawn!

 

 

 

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