Rum Cream Recipe of of 20-12-2018
This rum cream it is a spoon dessert that is very easy to prepare, greedy and alcoholic. This cream is perfect both for filling a dessert and for serving in small cups as a spoon dessert. I accompanied my rum cream with pandoro cubes and sliced almonds and served it all in a martini glass. My guests were pleasantly impressed with both the appearance of the dessert and its taste. In these days of celebration, this rum cream could be an option for a dessert after a meal.
How to make rum cream
Whip the egg yolks with the sugar in a glass bowl until you get a light and fluffy cream. Add the flour, then the grated lemon peel, the milk, the fresh cream and the rum.
Put the mixture in a saucepan and cook over low heat and stirring with a wooden spoon until the cream becomes thick and full-bodied. Then remove the saucepan from the heat.
Cut the pandoro into cubes, then crumble coarsely and put in a saucepan with the sliced almonds, butter and brown sugar.
Now take some cups, put a couple of tablespoons of pandoro cubes on the base, then pour the rum cream over them.
Finally, decorate with the leftover Pandoro mixture.
Serve the rum cream immediately.