English Cream With Dark Rum

1. 1

   Place the yolks in a saucepan and add the sugar.

2. 2

   Beat with a wire whisk until thick and lemon colored.

3. 3

   Heat the milk and the vanilla in a saucepan.

4. 4

   Do not boil.

5. 5

   Gradually add the milk to the yolks.

6. 6

   Cook over medium heat with a wooden spatula, swirling and scraping constantly to keep the mixture moving.

7. 7

   Draw your index finger along the back of the spatula.

8. 8

   If the mixture parts cleanly and stays parted, the correct consistency has been reached.

9. 9

   This occurs at about 185 degrees.

10. 10

    Pour the mixture through a fine-meshed strainer into a small bowl.

11. 11

    Cool at room temperature, stirring occasionally to maintain smoothness.

12. 12

    Add the rum, if desired, and refrigerate.

* Per serving · 4 servings · Values may vary.

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