Caramalized Rum Custard Dessert

Caramalized Rum Custard
Found another bizarre food experiment that I created for the 1st time. Experimental caramelized rum custard dessert that tastes similar to flan or creme brulee. Doesn’t look too bad. I didn’t know what I was doing, but it came out pretty tasty. The following is the informal recipe.

Sorry I don’t remember the exact proportions. I think it was 3 eggs, 1/4 cup of sugar, 2 blended eggs, a few drops of rum extract in a small round stove-top friendly ceramic custard dish about 6-8 inches in diameter, then fill the rest with some heavy cream and water, (or just milk). Cook on stovetop until solidified (about 30 minutes) or bake. Near the end of cooking, you can sprinkle some sugar on top to caramelize. I think because I used heavy cream and not that much liquid ingredients, the custard was a lot more thicker than intended, but it’s still tasty.
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