November 20, 2015


Hot milk- 1 cup
Hot, light cream - 1 cup
Hot expresso coffee - 2 tbsp
Rum - 1 tbsp
Granulated sugar - 75 ml
Eggs - 4
Whipped cream


  • Preheat oven to 180 C.
  • Pour milk, cream and coffee into bowl; whisk together.
  • Add rum and beat with electric beater.
  • Add sugar and continue beating to incorporate.
  • Lightly beat eggs with fork. Pour into bowl containing custard mixture and whisk well until incorporated.
  • Place 6 individual custard dishes in roasting pan and pour in 1" hot water.
  • Fill custard dishes with mixture and bake 40 minutes.
  • Cool before unmolding and refrigerate.
  • Before serving decorate with whipped cream.

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