Rum and Coffee Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

In most recipes double cream and evaporated milk are interchangeable-the cream makes a more luxurious version and the evaporated milk a less expensive recipe. Use 3 dl (½ pint) double cream here if you prefer.


  • 3 tablespoons water
  • 2 level teaspoons powdered gelatine
  • 50 g/2 oz castor sugar
  • 1 small can evaporated milk, chilled (see note)
  • 2 teaspoons coffee essence
  • 1 tablespoon dark rum
  • chopped walnuts for decoration


    Measure the water into a small saucepan, sprinkle on the gelatine and set aside to soak for 5 minutes. Add the sugar and stir over low heat until both the sugar and gelatine have dissolved, but do not allow to boil. Draw off the heat and cool for a few minutes.

    Whisk the evaporated milk until thick and light. Whisk in the coffee essence and rum, then gradually whisk in the gelatine mixture, pouring from well above the bowl so that it is added in a thin steady stream. Continue to whisk the mixture until thick and beginning to set. Pour into six individual goblets to set. Top with chopped walnuts.