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Rum Filling - Romcreme




Source of Recipe


Internet


List of Ingredients




1½ cups light cream
½ cup sugar
2½ tablespoons flour
½ teaspoon salt
3 egg yolks
2 tablespoons rum
1 tablespoon butter


Recipe



Scald 1 cup of cream.

Sift together the sugar, flour and salt. Blend in the reserved ½ cup of cream. Bring to a boil quickly and let boil 2 or 3 minutes, stirring gently. Remove from flame.

Pour this mixture over the scalded cream and cook over hot water in the top of a double boiler 5 to 7 minutes, stirring steadily.

Beat the 3 egg yolks slightly. Blend the yolk mixture into the mix in the double-boiler top. Remove from flame and add the rum and the butter.

NOTES : You can convert this recipe to a vanilla filling by substituting 2 teaspoons vanilla and a little almond extract for the rum.