English Cream With Dark Rum

• 5 egg yolks
• 23 cup sugar
• 2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1 tablespoon dark rum, kirsch or Cognac, if desired

1. Place the yolks in a saucepan and add the sugar.
2. Beat with a wire whisk until thick and lemon colored.
3. Heat the milk and the vanilla in a saucepan.
4. Do not boil.
5. Gradually add the milk to the yolks.
6. Cook over medium heat with a wooden spatula, swirling and scraping constantly to keep the mixture moving.
7. Draw your index finger along the back of the spatula.
8. If the mixture parts cleanly and stays parted, the correct consistency has been reached.
9. This occurs at about 185 degrees.
10. Pour the mixture through a fine-meshed strainer into a small bowl.
11. Cool at room temperature, stirring occasionally to maintain smoothness.
12. Add the rum, if desired, and refrigerate.

egg yolks, sugar, milk, salt, vanilla, dark rum

Taken from cooking.nytimes.com/recipes/1267 (may not work)