Caramel Rum Custard is one of my all time favorites and can be used on a wide variety of desserts, not just Christmas pudding.One of the sad things about the food we eat at Christmas is that so few of us ever bother to make them again during the year. When you try this recipe I’m sure you’ll find at least three or four other times to make it each year.
A word of warning: Custard is best made just before serving because like all soft sauces it is unsuitable for freezing or keeping for more than a short period.
Ingredients
- 1 pint (600 mil) carton of prepared vanilla custard (Note: I find the normal prepared custards to be too sweet for my taste so I buy the low-fat version which isn’t too sweet.)
- 3/4 Cup (150 grams) of brown sugar, packed firmly into measuring cup
- 1 Tbsp of dark rum
- 2 tsps of vanilla essence
Method
Mix custard, sugar and rum in a saucepan. Constantly stir over low heat until sugar dissolves. Stir in vanilla essence.
Serve warm.
Caramel Rum Custard
Caramel Rum Custard is one of my all time favorites and can be used on a wide variety of desserts, not just Christmas pudding.One of the sad things about the food we eat at Christmas is that so few of us ever bother to make them again during the year. When you try this recipe I’m sure you’ll find at least three or four other times to make it each year. A word of warning: Custard is best made just before serving because like all soft sauces it is unsuitable for freezing or keeping for more than a short period.
Ingredients
- 1 pint 600 mil carton of prepared vanilla custard (Note: I find the normal prepared custards to be too sweet for my taste so I buy the low-fat version which isn’t too sweet.)
- 3/4 Cup 150 grams of brown sugar, packed firmly into measuring cup
- 1 Tbsp of dark rum
- 2 tsps of vanilla essence
Instructions
- Mix custard, sugar and rum in a saucepan. Constantly stir over low heat until sugar dissolves. Stir in vanilla essence.
- Serve warm.
