Spiced Rum Creme Anglaise

Submitted by Irmgard

"A lovely custard to serve as a topping for cake or warm desserts. For those who have to watch their cholesterol, I made it with liquid egg substitute and turned out great."

 

• Ready In: 15mins
• Ingredients: 5
• Serves: 8

ingredients

• 4 egg yolks
• 3 tablespoons granulated sugar
• 1 cup cold milk
• 1 teaspoon vanilla extract
• 1 tablespoon spiced rum

directions

1. Whisk the egg yolks in a small bowl until smooth and pale.
2. In a small saucepan, combine the milk, sugar and vanilla.
3. Stir over medium heat.
4. Remove from the heat just before the milk starts to boil.
5. While whisking, slowly pour the hot milk into the yolks.
6. Pour the mixture back into the saucepan.
7. Cook over low heat, stirring continually with a wooden spoon, until the mixture thickens and coats the back of the spoon.
8. Let cool completely.
9. Add the rum.
10. Refrigerate until ready to use.