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.
- 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
Mix custard, sugar and rum in a saucepan. Constantly stir over low heat until sugar dissolves. Stir in vanilla essence.