Tian au Rhum

Rum and Milk Custard

Preparation info
  • For

    6

    people
    • Difficulty

      Complex

Appears in

By Mireille Johnston

Published 1990

  • About

This is a delicate and exciting traditional dessert, yet very easy to prepare. You can use the whites of the eggs later for Soupirs aux Amandes; you will like the lovely combination of rum custard and almond wafers.

Ingredients

  • 1 cup sugar
  • 2 tablespoons water
  • 1 quart milk

Method

Boil ½ cup of the sugar with the water in a 1-quart mold over a medium to high flame. Shake the mold from time to time. When the syrup turns from golden to amber in color, place the bottom of the mold in a pan of cold water for 1 minute, then rotate the mold so the caramel runs and coats the entire bottom and part of the sides. Let it cool upside down for a few minutes over a plate that has bee