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Rum Custard
4 to 6
servings- Difficulty
Easy
Published 1966
Ingredients
1 cup 1 cup 4
Method
Combine the milk and cream in a saucepan and bring to a boil.
Beat the egg yolks with the sugar and pour the hot liquid over them, stirring constantly.
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.
Soak the gelatin in the rum
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