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04 January 2013,01:42 by
J.Sujatha

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RUM-SCENTED PASTRY CREAM

Serves :
6

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Place the milk and cream in a bowl over a pan of simmering water, or in a heavy-bottomed medium saucepan over low heat. Bring to a simmer and remove from the heat.
  • Combine the sugar, eggs, egg yolk and cornflour in a medium bowl.
  • Slowly whisk the hot milk and cream into the sugar mixture. When smooth, cook over medium heat, until the mixture begins to thicken, whisking constantly.
  • Bring the thickened mixture to the boil and cook for a minute. Remove from the heat and stir in the rum with vanilla essence.
  • Set the strainer over a clean bowl and strain the pastry cream to get out any lumps.
  • Press a piece of plastic wrap against the surface of the pastry cream and refrigerate until needed.

INGREDIENTS

  • 200 ml whole milk 
  • 100 ml whipping cream
  • 100 grams sugar 
  • 3 tablespoons cornflour
  • 1 teaspoon vanilla essence
  • 3 teaspoons rum
  • 2 large eggs, lightly beaten
  • 1 large egg yolk, lightly beaten

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