SPICED RUM CREME ANGLAISE
A lovely custard to serve as a topping for cake or warm desserts. For those who have to watch their cholesterol, I made it with liquid egg substitute and turned out great.
Provided by Irmgard
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Whisk the egg yolks in a small bowl until smooth and pale.
- In a small saucepan, combine the milk, sugar and vanilla.
- Stir over medium heat.
- Remove from the heat just before the milk starts to boil.
- While whisking, slowly pour the hot milk into the yolks.
- Pour the mixture back into the saucepan.
- Cook over low heat, stirring continually with a wooden spoon, until the mixture thickens and coats the back of the spoon.
- Let cool completely.
- Add the rum.
- Refrigerate until ready to use.
Nutrition Facts : Calories 67.9, Fat 3.1, SaturatedFat 1.4, Cholesterol 98.7, Sodium 18.7, Carbohydrate 6.5, Sugar 4.8, Protein 2.2
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