Best Rum Custard Recipes

BLACK BOTTOM CHOCOLATE/RUM CUSTARD PIE 1952

Steps:

• 1. GRAHAM CRACKER CRUST: Combine all 4 crust ingredients and press into 8 or 9 inch pie plate
• 2. MAKE CUSTARD: Stir the scaled milk slowly into the beaten eggs then stir in the sugar mixture and cook in double boiler over hot water stirring occasionally for about 20 minutes or until custard coats the spoon
• 3. REMOVE one cup of hot custard and set aside for the top layer
• 4. To remaining hot custard still in the pan add 1 1/2 squares of dark baking chocolate (can use sweetened or milk chocolate if prefer) -- beat until well blended, then let cool
• 5. Add 1/2 tsp vanilla and pour choc custard into the pie shell
• 6. SECOND OR TOP LAYER OF CUSTARD: add dissolved gelatine to 1C of plain custard that was set aside before -- then add 1T of rum extract and mix well
• 7. In a separate bowl, beat the egg whites until stiff, adding the salt, cream of tartar, and sugar, one teaspoon full at a time until all is incorporated.
• 8. Fold the egg-white mixture into the custard-with-rum mixture and pour it on top of the chocolate layer and place in refrigerator to cool
• 9. After the pie has set up, cover the top with whipped cream and shaved chocolate just before serving.

ROLLING STONES BROWN SUGAR CUPCAKE WITH COCONUT CUSTARD FILLING, SPICED RUM FROSTING AND CRACKED BROWN SUGAR BRITTLE

Steps:

• Preheat the oven to 350 degrees F. Line a standard cupcake pan with 12 standard cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside.
• In the bowl of an electric stand mixer, cream the brown sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine 1/4 cup plus 2 tablespoons water and the egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined.
• In a small bowl, combine the soymilk and vinegar and set aside.
• Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the two, ending with the soymilk.
• Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into each cupcake comes out clean, about 19 minutes. Cool the cupcakes completely.
• To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the Coconut Custard Filling in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Cracked Brown Sugar Brittle. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
• In a medium heavy-bottomed saucepot, stir together 1 3/4 cups of the coconut milk and the sugar. Heat on medium-high until the mixture begins to bubble around the edges.
• In a small bowl, mix the remaining 1/4 cup coconut milk and the cornstarch into a slurry. Slowly add the cornstarch mixture to the hot sugar mixture while whisking. Cook for 2 more minutes while stirring. Remove from heat and let cool completely. Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip. Yield: 2 cups.
• In the bowl of a stand mixer, whip the margarine and shortening until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the powdered sugar a little at a time. Add the cinnamon, allspice and cloves, and mix. Scrape the bottom of the bowl. Add the rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Yield: 2 quarts.
• Ingredients and Directions
• Line a cookie sheet with parchment paper and set aside. In a medium heavy-bottomed saucepan, boil the sugar, corn syrup, 1/4 cup water and salt, stirring until the sugar dissolves. Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300 degrees F. Remove from the heat and stir in the baking soda and margarine. Pour the mixture onto the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet. Let the candy cool completely and break it into small pieces with your fingers.

APPLE RUM CUSTARD CAKE

Steps:

• Place the currants in a small bowl and pour the rum over them.
• Allow to soak for at least 20 minutes.
• Peel, core and cut the apples into 1/4 inch thick slices.
• At this point, pre-heat the oven to 350 F and start making the pastry.
• Combine the flour and butter in a large bowl and, working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal.
• With a large spoon, beat in the egg yolks, one at a time, then beat in the sugar and lemon peel.
• Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
• Now fill the pastry shell.
• Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl.
• Sprinkle the mixture over the dough in the pan and spread the apples over it.
• Drain the currants and set the rum aside.
• Scatter the currants over the apples.
• Bake in the middle of the oven for 10 minutes.
• During this first stage of baking, beat the eggs and yolks for the custard along with the 1/3 cup sugar together until they are thick and lemon coloured.
• Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake.
• Bake the tart for 20 more minutes oruntil the custard is set, then pour in the rest of the custard and bake for 30 minutes longer.
• Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart.
• Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly.
• Remove the pan from the oven and let the tart cool completely before removing from the springform.
• Slide onto a cake plate and serve.

RUM CUSTARD

Steps:

• Combine everything except nutmeg.
• Pour into 4 individual custard cups.
• Top with a sprinkle of nutmeg.
• Set in a pan with 1 inch of water.
• Bake at 325F for 30 minutes until knife inserted in center comes out clean.
• Do not over bake.
• Serve warm or cold with little crispy cookies.

FRIED CUSTARD SQUARES WITH RUM SAUCE

Steps:

• Make custard squares:
• Butter an 8-inch-square baking pan.
• In a heavy saucepan bring milk just to a boil with cinnamon stick and star anise and keep at a bare simmer 15 minutes. Pour hot milk through a sieve into a large glass measuring cup or heatproof pitcher.
• In a bowl with an electric mixer beat together 3 eggs, cornstarch, 2/3 cup sugar, and salt and add hot milk in a stream, beating until smooth. Return custard to saucepan and bring to a boil, whisking constantly. (Custard may look curdled as it begins to thicken but will become smooth as it is boiled and whisked.) Boil custard, whisking vigorously, 1 minute and remove saucepan from heat. (Custard will be very thick and smooth.)
• Immediately pour custard into prepared baking pan, smoothing top, and chill, surface covered with plastic wrap, until firm, about 1 1/2 hours. Cut custard into 2-inch squares.
• In a small bowl whisk together bread crumbs, remaining 1/4 cup sugar, and ground cinnamon. In another small bowl lightly whisk remaining 2 eggs.
• Have ready flour in a bowl and a tray lined with wax paper. Working with 1 custard square at a time, coat square with flour, shaking off excess, and then with egg, letting excess drip off. Coat square with bread crumb mixture, transferring as coated to tray. Chill squares, uncovered 30 minutes.
• Make sauce:
• In a saucepan combine water, sugar, 1/2 cup rum, and star anise and simmer, uncovered, 15 minutes. Stir in remaining tablespoon rum and lime juice and pour mixture through a sieve into a glass measuring cup or heatproof pitcher.
• Preheat oven to 325°F. and set a rack in a shallow baking pan.
• In a heavy 12- to 14-inch skillet heat 1 1/2 inches oil over moderately high heat until it registers 375°F. on a deep-fat thermometer and fry squares in 3 batches until golden, about 15 seconds on each side. Carefully transfer squares as fried with a slotted spatula to rack to drain and keep warm in oven.
• Onto each of 8 dessert plates pour 2 tablespoons sauce. Halve 12 custard squares diagonally and arrange 3 triangles on each plate. Garnish dessert with star fruit and star anise.

LA TARTE (VANILLA-RUM CUSTARD)

Steps:

• Heat oven to 300. In a bowl wisk together sugar, salt, eggs, and vanilla. Wisk in cream and rum. Transfer miture to a 3 qt baking dish; set inside a roasting pan. Put pan on oven rack; pour boiling water into pan to come halfway up sides of dish. Bake until slightly loose in center, 40-50 minutes. Remove dish from pan; chill until set.

PINEAPPLE & CHERRY SPONGE WITH COCONUT RUM CUSTARD

Steps:

• Line the base of a 1-litre pudding basin with a disc of baking parchment, then oil the parchment. Drain the pineapple and save the juice. Pat the rings dry with kitchen paper, then use them to line the base and sides of the basin, cutting the last couple to fill any gaps. Push a halved cherry in each pineapple hole and any other gaps - you should have some left over.
• Heat oven to 180C/160C fan/gas 4. Boil the kettle. Melt the remaining coconut oil in a pan or the microwave. While it cools, put 140g flour and the sugar into a bowl and stir together. Toss the remaining cherries through 1 tsp flour.
• Pour the coconut oil into the flour mixture along with the eggs, cherries and 2 tbsp pineapple juice. Fold everything together with a spatula and gently scrape into the pudding basin. Cover the pudding with a sheet of baking parchment, then a sheet of foil, with a folded pleat down the centre. Stand in a deep roasting tin on the middle shelf of the oven and pour the kettle-hot water into the tin, to come about half way up the sides of the basin. Bake for 2 hrs 15 mins. Insert a skewer into the centre of the pudding - it will come out clean if it's cooked, but if not, re-cover and return to the oven for 10 mins, then check again.
• To make the custard, pour the coconut milk into a small pan and warm it, but don't let it boil. Whisk the egg, yolk, cornflour, sugar and rum in a jug. Whisk in the warm coconut milk, then pour the liquid through a sieve back into the pan. Return to a low-medium heat and stir constantly until thickened. Stir in the vanilla.
• To serve, carefully turn it out onto a plate, brush the pudding with the warmed golden syrup, then serve hot with the warm coconut custard.

VANILLA-RUM CUSTARD

Steps:

• Heat oven to 300°. In a bowl, whisk together sugar, salt, eggs, and vanilla. Whisk in cream and rum. Transfer mixture to a 3-qt. baking dish; set inside a roasting pan. Put pan on oven rack; pour boiling water into pan to come halfway up sides of dish. Bake until slightly loose in center, 40–50 minutes. Remove dish from pan; chill until set.

COCONUT RUM BROWN RICE CUSTARD

Steps:

• Preheat oven to 350F degrees.
• Combine in a bowl, cooked rice, brown sugar, salt, raisins, fine coconut, dark rum and vanilla.
• Stir to mix well.
• Let stand for 30 minutes, mixing occasionally.
• Meanwhile, whisk together, milk, sour cream and eggs, when the rice is ready; pour milk mix over the rice mix; mix well.
• Butter a 4 to 6 cup casserole, pour rice/milk mix into casserole and stir well to mix.
• Bake custard in oven for 35 to 45 minutes, depending on how dry you want it.
• Stir once after 15 minutes.
• Spread topping and sprinkle with shredded coconut.
• Topping:.
• Whisk together sour cream, rum and brown sugar. Spread over the top of the hot rice custard, sprinkle shredded coconut evenly over. Set casserole about 6 inches under the broiler for about 2 minutes until the shredded coconut is golden; watch closely that it doesn't burn.
• Serve warm or ice cold with a dollop of sour cream on top.

PECAN BREAD PUDDING WITH RUM CUSTARD SAUCE

Steps:

• In a large bowl, whisk the first eight ingredients. Gently stir in bread and pecans; let stand for 10 minutes or until bread is softened., Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch and salt in a small heavy saucepan. Stir in milk and evaporated milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Whisk a small amount of the hot mixture into the egg substitute; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the remaining ingredients. Serve warm with bread pudding. Refrigerate leftovers.

DARK RUM CUSTARD ICE CREAM

Steps:

• In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.
• In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)
• Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker.