Rum Cream Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Milk2 Cup (32 tbs)
 Egg yolks5
 Sugar2⁄3 Cup (10.67 tbs)
 Plain gelatin1 Tablespoon (1 envelope)
 Cold water1⁄4 Cup (4 tbs)
 Rum1⁄4 Cup (4 tbs)
 Heavy cream1 Cup (16 tbs), stiffly beaten

Nutrition Facts

Serving size

Calories 340 Calories from Fat 182

% Daily Value*

Total Fat 21 g31.6%

Saturated Fat 11.8 g59.1%

Trans Fat 0 g

Cholesterol 216.6 mg

Sodium 56.7 mg2.4%

Total Carbohydrates 28 g9.2%

Dietary Fiber 0 g

Sugars 26.3 g

Protein 7 g14.7%

Vitamin A 16.9% Vitamin C 0.4%

Calcium 12.9% Iron 2.3%

*Based on a 2000 Calorie diet

Directions

Scald milk in the top of a double boiler.
Beat egg yolks and sugar until thick and lemon-colored.
Add to hot milk gradually, stirring constantly, and cook and stir until mixture coats spoon.
Soften gelatine in cold water; add to custard, and stir until dissolved.
Let mixture cool.
Blend in rum; then chill until slightly thickened.
Fold in stiffly beaten cream.
Turn into 4-5 cup mold or individual sherbet glasses.
Chill several hours or overnight.
Serve with fresh strawberries, fruit sauce or whipped cream.
Note: Chilled desserts, similar to Bavarian creams, are very popular in Scandinavian countries, and rum is widely used as a flavoring.
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