Rum Custard Filling (Crema Pastelera al Ron)
Author: Barbara Norman
  • 2 3/4 Cups milk
  • 1/2 Cup sugar
  • 3 egg yolks
  • 3 Tablespoons cornstarch
  • 1/4 Cup dark rum
  • 1 vanilla bean; cut in pieces
  • 2 Tablespoons butter
  1. Put milk, vanilla bean, and rum to cook. Boil slowly at least 5 minutes.
  2. Beat sugar, cornstarch, and egg yolks until creamy and thick. Let milk cool about 5 minutes before straining into egg mixture. Beat constantly as you add. Cook, stirring frequently, over low flame until it thickens (approximately 20 minutes). Do not let it boil. Just before removing from fire, add butter and stir until melted and blended.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: Makes enough filling for 1 "Rolled Cake with Cream Filling (Brazo de Gitano)" or 1 "Spongecake with Cream Filling (Bizcocho con Crema)", the recipes for which are included in this database.
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