Difference between revisions of "Bay Rum Custard"
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* 2 tablespoons [[dark rum]] | * 2 tablespoons [[dark rum]] | ||
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# Scald milk and cream in saucepan with the bay leaves. | # Scald milk and cream in saucepan with the bay leaves. | ||
# When the mixture has cooled about 10 minutes remove bay leaves and slowly whisk in egg yolks honey and salt. | # When the mixture has cooled about 10 minutes remove bay leaves and slowly whisk in egg yolks honey and salt. | ||
Latest revision as of 07:09, 14 July 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Byrd Estate in Cedar Hill, Texas in 1993. From "Catsrecipes Y-Group"[1]
Ingredients
- 1½ cups milk
- 1 cup heavy cream
- 2 large bay leaves
- 4 egg yolks
- ½ cup light honey
- ¼ teaspoon salt
- 2 tablespoons dark rum
Procedures
- Scald milk and cream in saucepan with the bay leaves.
- When the mixture has cooled about 10 minutes remove bay leaves and slowly whisk in egg yolks honey and salt.
- Stir in rum.
- Preheat oven to 350°F.
- Pour custard into 6 lightly buttered custard cups then place in shall pan of very hot water and bake for 30 minutes.
- Remove dishes from hot water and cool to room temperature.
- Chill custard 3 to 4 hours or overnight.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
