English Cream With Dark Rum

By Pierre Franey

Updated October 10, 2023

Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
(0)
Comments
Read comments

Featured in: A Festive Menu Even a Cook Can Love

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:3 cups

  • 5 egg yolks

  • ⅔ cup sugar

  • 2 cups milk

  • ½ teaspoon salt

  • ½ teaspoon vanilla

  • 1 tablespoon dark rum, kirsch or Cognac, if desired

Ingredient Substitution Guide
Nutritional analysis per serving

27 grams carbs; 129 milligrams cholesterol; 178 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 235 milligrams sodium; 4 grams protein; 26 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place the yolks in a saucepan and add the sugar. Beat with a wire whisk until thick and lemon colored.

  2. Step 2

    Heat the milk and the vanilla in a saucepan. Do not boil.

  3. Step 3

    Gradually add the milk to the yolks. Cook over medium heat with a wooden spatula, swirling and scraping constantly to keep the mixture moving. Draw your index finger along the back of the spatula. If the mixture parts cleanly and stays parted, the correct consistency has been reached. This occurs at about 185 degrees.

  4. Step 4

    Pour the mixture through a fine-meshed strainer into a small bowl. Cool at room temperature, stirring occasionally to maintain smoothness.

  5. Step 5

    Add the rum, if desired, and refrigerate.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Katherine Canipelli

Good base for Egg Nog, just add more milk/cream or half&half to the creme anglias! As I am lactose intolerant, I used a combo of lactose-free cows milk: FairLife triple filtered milk and Chobani lactose-free half&half.

Boiseannie

I put this on a chocolate chiffon cake......heaven!

Michele

To accompany the chocolate charlotte.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.