Rum Custard Filling - (Crema Pastelera Al Ron) Recipe - Cooking Index
Rum Custard Filling - (Crema Pastelera Al Ron) Recipe - Cooking Index
Makes enough filling for 1 "Rolled Cake With Cream Filling - (Brazo De Gitano)" or 1 "Sponge Cake With Cream Filling - (Bizcocho Con Crema)", the recipes for which are included in this database.
Cuisine: Spanish| 2 3/4 cups | 651ml | Milk |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 3 | Egg yolks | |
| 3 tablespoons | 45ml | Cornstarch |
| 1/4 cup | 59ml | Dark rum |
| 1 | Vanilla bean - cut in pieces | |
| 2 tablespoons | 30ml | Butter |
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 frequently, over low flame until it thickens (approximately 20 minutes).
Do not let it boil. Just before removing from fire, add butter and stir until melted and blended.
Source:
Barbara Norman
Average rating:
7 (1 votes)
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