Rum custard

Rum custard

Pudding au rhum

By
From
Luke Nguyen's France
Makes
750 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
3 eggs
100g caster sugar
40g plain flour
500ml milk
1 tablespoon dark rum

Method

  1. Combine the eggs and sugar in a mixing bowl and whisk until the sugar has dissolved. Add the flour and whisk for another 3 minutes, or until smooth and thickened.
  2. Heat the milk in a saucepan over medium heat, until bubbling around the edges. Remove from the heat.
  3. Slowly pour two-thirds of the hot milk into the egg mixture. Whisk, then pour the mixture back into the saucepan. Whisk over low heat for 3–4 minutes, or until the custard boils and thickens and coats the back of a spoon. Transfer to a mixing bowl, then fold the rum through and serve.
  4. If using the custard for the Basque cake filling, chill it in the fridge until cold, otherwise it will be too runny to spread properly; be sure to cover the surface of the custard with plastic wrap, to prevent a skin forming.
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