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    You are in: Home / Recipes / Rum Custard Recipe
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    Rum Custard

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on January 23, 2007

      Country-Wife, thank you for sharing this delicious custard recipe which is so quick and easy to prepare. I, too, found it to be very runny after baking it at 325 degrees for 30 minutes. It was perfect after I turned the temperature up to 350 and baked it for another 20 minutes. Next time I plan to bake it at 350 for about 30 minutes.

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    • on September 16, 2005

      Made your custard this evening and it tasted wonderful. Warm custard is a true comfort food for me. Now...that said, after 30 minutes the custard was still runny. This could be because I used freshly made soy milk.(?) Anyway I turned the oven up to 350 and baked another 15 minutes and it set up nicely. I really like the hint of rum in the custard, and by the way I didn't have real rum, I used rum extract about 1 teaspoon. Also used splenda instead of sugar. Is this still your recipe? :>) But I really liked, it was easy to make and tasted great. Thanks for submitting countrywife.

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    Nutritional Facts for Rum Custard

    Serving Size: 1 (142 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 158.2
     
    Calories from Fat 63
    40%
    Total Fat 7.0 g
    10%
    Saturated Fat 3.2 g
    16%
    Cholesterol 171.4 mg
    57%
    Sodium 242.7 mg
    10%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 0.0 g
    0%
    Sugars 9.7 g
    38%
    Protein 7.7 g
    15%

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