Rum Custard Cream

Rum custard cream is a sophisticated variant of the classic custard cream, perfect for filling sweets or as a base for other desserts. Here’s how to prepare it.

Ingredients

• 500 ml of whole milk
• 1 vanilla pod or 1 teaspoon of vanilla extract
• 4 egg yolks
• 100 g of granulated sugar
• 40 g of 00 flour or cornstarch (cornflour)
• A pinch of salt
• 2-3 tablespoons of rum (depends on personal taste on the amount of rum to add)

Preparation

1. Pour the milk into a saucepan, add the slit vanilla pod (or vanilla extract) and bring to a boil over medium-low heat.

2. In the meantime, in a bowl, beat the egg yolks with the sugar until the mixture is light and frothy. Add the flour (or cornstarch) and a pinch of salt and mix well to avoid lumps.

3. When the milk is almost boiling, remove the vanilla pod (if using) and slowly pour it over the yolk mixture, constantly stirring with a whisk.

4. Return the mixture to the saucepan and cook over medium-low heat, continuously whisking until the cream thickens. Be careful not to let it boil, otherwise the yolks might curdle.

5. Once the cream is thick, remove from heat and add the rum, stirring well to combine.

6. To prevent a skin from forming on the surface, cover the cream with cling film in contact or dust with icing sugar until its use.

7. Once cooled, use the cream for your sweet preparations.

Curiosity

Custard cream is a basic preparation in European pastry and is extremely versatile. The addition of rum enriches it with a special aroma and intensifies the flavor, making it perfect for filling spoon desserts, cakes, or to accompany fresh fruit.