Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | -HELEN JOLLY (MDFD30E) |
4 \N | Egg yolks |
\N \N | Light brown sugar |
¼ teaspoon | Salt |
2 cups | Heavy cream |
1 tablespoon | Dark rum, OR |
1 teaspoon | Vanilla extract |
\N \N | Peaches; sliced |
\N \N | Raspberries |
\N \N | OR whole strawberries |
Beat egg yolks with ¼ cup light brown sugar, and the salt until light and creamy. Slowly stir scalded cream into egg yolk mixture. In a double boiler, cook, stirring constantly, over simmering water until consistency of thin mayonnaise.
Add rum, and pour into a shallow broiler-proof serving dish.
Refrigerate several hours or overnight. Sift light brown sugar over custard to the depth of about ¼-inch. Place under broiler, watching every minute, until sugar caramelizes, and begins to brown.
Refrigerate immediately. Serve with fruit. Makes 4 servings.
Wis/Gramma, Prodigy, 6/8/95
MM format by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...