- Eggs, lightly beaten – 3
- White sugar – 1/3 cup
- Salt to taste
- Milk – 2 1/2 cups
- Vanilla extract – 1 tsp.
- Heavy cream – 1 cup
- Powdered sugar – 2 tbsp.
- Vanilla extract – 1/2 tsp.
- Rum – 1/2 cup
- Yellow food coloring – 2 drops
- Ground nutmeg – 1 pinch
- In a thick-bottomed heavy saucepan, mix eggs, white sugar, and salt; gradually stir in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat. (To check the doneness, dip a spoon into the liquid. If it clings to the spoon and if you run your finger through the back of the spoon, a visible straight line remains there, the liquid has reached the desired thickness. If the liquid flows back across the line, then it needs to be cooked some more.) Remove from the stove and mix in 1 teaspoon vanilla extract. Place saucepan over ice water until custard cools, and then refrigerate to chill, for about 1 hour.
- In a chilled bowl, mix together heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract. Beat with an electric mixer until the peak stands straight when the beaters are lifted from the mixture. Mix in rum and yellow food coloring. Gradually fold whipped cream mixture into the cooled custard. Pour into serving glass, and sprinkle with nutmeg. Serve straight away.
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