Rum Custard Cream
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 tablespoons dark rum
1/2 cup sugar
2 tablespoons flour
1 egg beaten
2/3 cup light cream
1 cup heavy cream, whipped
In top part of double boiler, combine sugar, flour, egg, and light cream. Cook over the boiling water, stirring constantly for 5 minutes. Add rum and cook for 5 minutes. Remove from heat and let cool. Chill for 1 hour in the refrigerator. At the last minute, fold in whipped cream.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 tablespoons dark rum
1/2 cup sugar
2 tablespoons flour
1 egg beaten
2/3 cup light cream
1 cup heavy cream, whipped
In top part of double boiler, combine sugar, flour, egg, and light cream. Cook over the boiling water, stirring constantly for 5 minutes. Add rum and cook for 5 minutes. Remove from heat and let cool. Chill for 1 hour in the refrigerator. At the last minute, fold in whipped cream.