Rum cream is a real pleasure for the palate! Perfect as a dessert with a spoon or to enrich cakes and desserts. With the addition of mascarpone, it is even more irresistible! 😍
🛒 Ingredients:
3 yolks (medium eggs) 🥚
500 ml of milk 🥛
30 ml of rum 🍹
120 g of sugar 🍬
125 g of mascarpone 🧀
50g of cornstarch (maizena) 🌽
👩 🍳 Preparation:
Assembling the yokes:
In a bowl, whisk the yogurt with sugar using electric whisks to obtain a light and fluffy compound. 💫
Add the starch:
Combine the cornstarch with the yogurt and sugar, mixing well to avoid lumps. 🥄
Boil the milk:
In a small pot, heat the milk with rum over low heat, stirring occasionally. 🔥
While whipping the yellow compound:
Slowly pour the yogurt and sugar compound into the hot milk, stirring constantly with a whisk to avoid lumps. 🥄
Cook the cream:
Cook the rum cream over low heat for about 10 minutes, continuing to stir to prevent it from sticking. The cream will need to thicken. ⏱️
Cooling the cream:
Once ready, remove the cream from the heat and cool in a bowl covered with clear film to prevent a film from forming on it. ❄️
Add the mascarpone:
When the cream is cold, add the mascarpone and mix well with a whisk until you get a smooth and homogeneous cream. 🧑 🍳
🍽️ Serve and enjoy:
The rum cream is ready! Spoon it into dessert with chocolate chips 🍫 or use it to fill cakes, cookies or pies 🥧
🌟 Variations and tips:
If you want a lighter cream, you can replace the mascarpone with ricotta or even whipped cream for a more velvety texture. 🧁
For an extra touch, add dark chocolate chips on top of the cream before serving. 🍫
Rum: You can replace the rum with orange liqueur for a citrus flavor, or with coffee for a more intense cream. ☕️
Flavor: Add a little vanilla or grated lemon zest for extra flavor. 🍋
🥡 Conservation:
The cream should be kept in the fridge for 3-4 days in an airtight container. ❄️
