Best 6 Rum Custard Recipes

APPLE RUM CUSTARD CAKE

Steps:

• Place the currants in a small bowl and pour the rum over them.
• Allow to soak for at least 20 minutes.
• Peel, core and cut the apples into 1/4 inch thick slices.
• At this point, pre-heat the oven to 350 F and start making the pastry.
• Combine the flour and butter in a large bowl and, working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal.
• With a large spoon, beat in the egg yolks, one at a time, then beat in the sugar and lemon peel.
• Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
• Now fill the pastry shell.
• Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl.
• Sprinkle the mixture over the dough in the pan and spread the apples over it.
• Drain the currants and set the rum aside.
• Scatter the currants over the apples.
• Bake in the middle of the oven for 10 minutes.
• During this first stage of baking, beat the eggs and yolks for the custard along with the 1/3 cup sugar together until they are thick and lemon coloured.
• Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake.
• Bake the tart for 20 more minutes oruntil the custard is set, then pour in the rest of the custard and bake for 30 minutes longer.
• Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart.
• Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly.
• Remove the pan from the oven and let the tart cool completely before removing from the springform.
• Slide onto a cake plate and serve.

FRIED CUSTARD SQUARES WITH RUM SAUCE

Steps:

• Make custard squares:
• Butter an 8-inch-square baking pan.
• In a heavy saucepan bring milk just to a boil with cinnamon stick and star anise and keep at a bare simmer 15 minutes. Pour hot milk through a sieve into a large glass measuring cup or heatproof pitcher.
• In a bowl with an electric mixer beat together 3 eggs, cornstarch, 2/3 cup sugar, and salt and add hot milk in a stream, beating until smooth. Return custard to saucepan and bring to a boil, whisking constantly. (Custard may look curdled as it begins to thicken but will become smooth as it is boiled and whisked.) Boil custard, whisking vigorously, 1 minute and remove saucepan from heat. (Custard will be very thick and smooth.)
• Immediately pour custard into prepared baking pan, smoothing top, and chill, surface covered with plastic wrap, until firm, about 1 1/2 hours. Cut custard into 2-inch squares.
• In a small bowl whisk together bread crumbs, remaining 1/4 cup sugar, and ground cinnamon. In another small bowl lightly whisk remaining 2 eggs.
• Have ready flour in a bowl and a tray lined with wax paper. Working with 1 custard square at a time, coat square with flour, shaking off excess, and then with egg, letting excess drip off. Coat square with bread crumb mixture, transferring as coated to tray. Chill squares, uncovered 30 minutes.
• Make sauce:
• In a saucepan combine water, sugar, 1/2 cup rum, and star anise and simmer, uncovered, 15 minutes. Stir in remaining tablespoon rum and lime juice and pour mixture through a sieve into a glass measuring cup or heatproof pitcher.
• Preheat oven to 325°F. and set a rack in a shallow baking pan.
• In a heavy 12- to 14-inch skillet heat 1 1/2 inches oil over moderately high heat until it registers 375°F. on a deep-fat thermometer and fry squares in 3 batches until golden, about 15 seconds on each side. Carefully transfer squares as fried with a slotted spatula to rack to drain and keep warm in oven.
• Onto each of 8 dessert plates pour 2 tablespoons sauce. Halve 12 custard squares diagonally and arrange 3 triangles on each plate. Garnish dessert with star fruit and star anise.

RUM CUSTARD

Steps:

• Combine everything except nutmeg.
• Pour into 4 individual custard cups.
• Top with a sprinkle of nutmeg.
• Set in a pan with 1 inch of water.
• Bake at 325F for 30 minutes until knife inserted in center comes out clean.
• Do not over bake.
• Serve warm or cold with little crispy cookies.

LA TARTE (VANILLA-RUM CUSTARD)

Steps:

• Heat oven to 300. In a bowl wisk together sugar, salt, eggs, and vanilla. Wisk in cream and rum. Transfer miture to a 3 qt baking dish; set inside a roasting pan. Put pan on oven rack; pour boiling water into pan to come halfway up sides of dish. Bake until slightly loose in center, 40-50 minutes. Remove dish from pan; chill until set.

VANILLA-RUM CUSTARD

Steps:

• Heat oven to 300°. In a bowl, whisk together sugar, salt, eggs, and vanilla. Whisk in cream and rum. Transfer mixture to a 3-qt. baking dish; set inside a roasting pan. Put pan on oven rack; pour boiling water into pan to come halfway up sides of dish. Bake until slightly loose in center, 40–50 minutes. Remove dish from pan; chill until set.

PECAN BREAD PUDDING WITH RUM CUSTARD SAUCE

Steps:

• In a large bowl, whisk the first eight ingredients. Gently stir in bread and pecans; let stand for 10 minutes or until bread is softened., Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch and salt in a small heavy saucepan. Stir in milk and evaporated milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Whisk a small amount of the hot mixture into the egg substitute; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the remaining ingredients. Serve warm with bread pudding. Refrigerate leftovers.