Light cream with rum and vanilla
- 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 0.02 g
Saturates 0.71 g
Monounsaturated fatty acids 0.66 g
Polyunsaturated fatty acids 0.22 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.
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