Light cream with rum and vanilla

45 min
Additional culinary preparation: Sweet
Temperature: Cold
Allergens
Eggs
Eggs
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Vanilla 0.003 ud
Egg yolk 1.0 ud
Sugar 0.028 kg
Creamed corn 0.011 kg
Rum Negrita 0.008 l
Elaboration
  • Boil the milk with a vanilla pod. Remove from the heat.
  • Beat the egg yolks in a bowl. Add the sugar mixing well and add corn-starch. Beat until the mixture has no lumps.
  • Add a little hot milk to make it lighter and pour the mixture into the saucepan, with the rest of the milk.
  • Boil while constantly stirring with a metal whisk for some minutes.
  • Store the cream in the refrigerator, previously covered with film, so it cools.
  • Once cold, stir the cream with a metal whisk. Add rum. Add whipped cream, mixing everything with a rubber spatula in circular movements.
  • Store in a refrigerating chamber.
Nutritional information (1 portion)
Fiber 0.07 g
Saturates 0.72 g
Monounsaturated fatty acids 0.68 g
Polyunsaturated fatty acids 0.24 g
Cholesterol 50.4 mg
Calcium 27.47 mg
Iron 0.34 mg
Zinc 0.23 mg
Vitamin A 40.0 ug
Vitamin C 0.32 g
Folic acid 6.94 ug
Salt (Sodium) 20.0 mg
Sugars 6.14 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.