Drench your Christmas pud in this creamy custard and your guests will beg for the recipe!
Energy: 1 735 kJ per serving
Saturated Fat: 19g sat fat
- 6 egg yolks
- 75g castor sugar
- 300ml cream
- 300ml milk
- 60ml rum
- Whisk the yolks and sugar in a heatproof bowl until pale and thick.
- Heat the cream and milk in a pan to just below boiling point, then pour over the egg mix, while whisking continuously.
- Pour into a clean, heavy-based pan, return to a low heat and stir for 3–4 min, or until the mixture coats the back of a spoon.
- Stir in the rum and remove from the heat.