Craig Claiborne

Rum Custard

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup milk
  • 1 cup heavy cream
  • 4 egg yolks

Method

  1. Combine the milk and cream in a saucepan and bring to a boil.

  2. Beat the egg yolks with the sugar and pour the hot liquid over them, stirring constantly.

  3. Return the mixture to the saucepan and cook, stirring, over low heat until the custard coats a metal spoon. Do not allow the mixture to boil.

  4. Soak the gelatin in the rum