CREMA PASTELERA AL RUM
Rum Custard Filling for Cake
Try this flavor-infused recipe on your favorite cake or cupcakes.
2 3/4 cups milk
1 vanilla bean, cut in pieces
1/4 cup dark rum or rum extract
1/2 cup sugar
3 tablespoons cornstarch
3 egg yolks
2 tablespoons margarine or more to taste
In saucepan, combine milk, vanilla bean and rum. Slowly boil for at least 5
minutes. Cool for 5 minutes.
Beat sugar, cornstarch and egg yolks until thick and creamy. Add milk
mixture. Cook over low heat for 20 minutes, beating constantly. (Do not
boil.) Add margarine. Stir until melted and well blended. Makes 3 1/2 cups.
Home Cooking Dec. 2001
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