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Rum Cream Filling
(Crema Pastelera Al Ron)
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| What You Need: |
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2 cups milk
2 two-inch pieces stick cinnamon
1 four-inch piece vanilla bean, broken into ½-inch lengths
2 egg yolks
¼ cup sugar
¼ cup flour
1 tablespoon dark rum
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| How To Cook: |
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1. In a heavy 1-to 1½-quart saucepan, bring the milk, cinnamon stick and vanilla bean to a boil over moderate heat. Cover and set aside off the heat.
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2. In a large mixing bowl, beat the egg yolks and sugar with a whisk or a rotary or electric beater until thick and lemon colored. Beat in the flour 1 tablespoon at a time.
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3. Discard the cinnamon stick and vanilla bean and slowly pour the milk into the egg yolk mixture, beating constantly. Return the mixture to the pan and cook over low heat, stirring constantly with a whisk, until the mixture comes to a boil and thickens heavily.
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4. Stir in the rum and set aside off the heat to cool to room temperature. Stir every now and then to prevent a crust from forming on the surface. The cream can be kept in the refrigerator for 2 or 3 days, before being used as a cake or tart filling.
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