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Rum Custard Cream




Source of Recipe


internet


List of Ingredients




1-1/2 cups light cream or Half & Half
1 cup sugar
4 Tbsp flour
2 eggs, lightly beaten
4 Tbsp dark rum
2 cups heavy cream, whipped



In top of a double boiler mix the light cream, sugar, flour and eggs. Stir at medium heat, until thick. Cream should coat the spoon. Add the rum and cook 5 more minutes.

Remove from heat and place in a larger container full of ice to stop the cooking process.

When cool, chill for at least one hour.

Fold in the whipped cream and pour into sherbet or wine glasses. Chill again, for at least one more hour before serving.

An almond cookie or lady fingers can be served on the side



Recipe