Best 6 Rum Custard Recipes

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Indulge in a culinary journey with our collection of delectable rum custard recipes, a symphony of flavors that will tantalize your taste buds. From the classic Rum Custard, a timeless dessert with a velvety texture and a hint of boozy warmth, to the decadent Chocolate Rum Custard, a rich and indulgent treat that combines the bitterness of chocolate with the sweetness of rum, this article offers a diverse range of recipes to suit every palate. For those who prefer a lighter option, the Rum Custard with Berries offers a refreshing twist, with the tartness of berries complementing the custard's sweetness. And for a unique twist on a classic, the Rum Custard Crème Brûlée adds a layer of caramelized sugar, creating a textural contrast that is sure to impress.

Here are our top 6 tried and tested recipes!

APPLE RUM CUSTARD CAKE



Apple Rum Custard Cake image

Make and share this Apple Rum Custard Cake recipe from Food.com.

Provided by Sackville

Categories     Dessert

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/4 cup dried currant
1/4 cup rum
1/2 cup fresh white breadcrumbs
2 tablespoons melted butter
6 medium tart cooking apples (about two pounds)
2 cups all-purpose flour
3/4 cup unsalted butter, softened
4 egg yolks
2 tablespoons sugar
2 tablespoons finely grated lemons, rind of
2 whole eggs
2 egg yolks
1/3 cup sugar
1 3/4 cups heavy cream
2 tablespoons sugar
2 tablespoons melted butter

Steps:

  • Place the currants in a small bowl and pour the rum over them.
  • Allow to soak for at least 20 minutes.
  • Peel, core and cut the apples into 1/4 inch thick slices.
  • At this point, pre-heat the oven to 350 F and start making the pastry.
  • Combine the flour and butter in a large bowl and, working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal.
  • With a large spoon, beat in the egg yolks, one at a time, then beat in the sugar and lemon peel.
  • Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
  • Now fill the pastry shell.
  • Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl.
  • Sprinkle the mixture over the dough in the pan and spread the apples over it.
  • Drain the currants and set the rum aside.
  • Scatter the currants over the apples.
  • Bake in the middle of the oven for 10 minutes.
  • During this first stage of baking, beat the eggs and yolks for the custard along with the 1/3 cup sugar together until they are thick and lemon coloured.
  • Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake.
  • Bake the tart for 20 more minutes oruntil the custard is set, then pour in the rest of the custard and bake for 30 minutes longer.
  • Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart.
  • Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly.
  • Remove the pan from the oven and let the tart cool completely before removing from the springform.
  • Slide onto a cake plate and serve.

FRIED CUSTARD SQUARES WITH RUM SAUCE



Fried Custard Squares with Rum Sauce image

Categories     Milk/Cream     Rum     Mixer     Egg     Dessert     Fry     Chill     Anise     Cinnamon     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 22

For custard squares
2 1/2 cups milk
a cinnamon stick
1/4 cup star anise*
5 large eggs
6 tablespoons cornstarch
2/3 cup plus 1/4 cup sugar
1/2 teaspoon salt
1 cup fine dry bread crumbs
1 1/2 teaspoons ground cinnamon
1 cup all-purpose flour
For sauce
1 1/2 cups water
1 cup firmly packed light brown sugar
1/2 cup plus 1 tablespoon dark rum
1/4 cup star anise*
fresh lime juice to taste
vegetable oil for deep frying
Garnish:
2 star fruit (also known as carambola )**, sliced thin, and 8 star anise*
*available at some supermarkets
**available seasonally at specialty produce markets and some supermarkets

Steps:

  • Make custard squares:
  • Butter an 8-inch-square baking pan.
  • In a heavy saucepan bring milk just to a boil with cinnamon stick and star anise and keep at a bare simmer 15 minutes. Pour hot milk through a sieve into a large glass measuring cup or heatproof pitcher.
  • In a bowl with an electric mixer beat together 3 eggs, cornstarch, 2/3 cup sugar, and salt and add hot milk in a stream, beating until smooth. Return custard to saucepan and bring to a boil, whisking constantly. (Custard may look curdled as it begins to thicken but will become smooth as it is boiled and whisked.) Boil custard, whisking vigorously, 1 minute and remove saucepan from heat. (Custard will be very thick and smooth.)
  • Immediately pour custard into prepared baking pan, smoothing top, and chill, surface covered with plastic wrap, until firm, about 1 1/2 hours. Cut custard into 2-inch squares.
  • In a small bowl whisk together bread crumbs, remaining 1/4 cup sugar, and ground cinnamon. In another small bowl lightly whisk remaining 2 eggs.
  • Have ready flour in a bowl and a tray lined with wax paper. Working with 1 custard square at a time, coat square with flour, shaking off excess, and then with egg, letting excess drip off. Coat square with bread crumb mixture, transferring as coated to tray. Chill squares, uncovered 30 minutes.
  • Make sauce:
  • In a saucepan combine water, sugar, 1/2 cup rum, and star anise and simmer, uncovered, 15 minutes. Stir in remaining tablespoon rum and lime juice and pour mixture through a sieve into a glass measuring cup or heatproof pitcher.
  • Preheat oven to 325°F. and set a rack in a shallow baking pan.
  • In a heavy 12- to 14-inch skillet heat 1 1/2 inches oil over moderately high heat until it registers 375°F. on a deep-fat thermometer and fry squares in 3 batches until golden, about 15 seconds on each side. Carefully transfer squares as fried with a slotted spatula to rack to drain and keep warm in oven.
  • Onto each of 8 dessert plates pour 2 tablespoons sauce. Halve 12 custard squares diagonally and arrange 3 triangles on each plate. Garnish dessert with star fruit and star anise.

RUM CUSTARD



Rum Custard image

I clipped this from the newspaper many, many years ago. I thought I'd better do something before the paper crumbles away to nothing.

Provided by Countrywife

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

3 eggs, beaten lightly
3 tablespoons sugar
1 1/2 cups milk
1 tablespoon rum
1/4 teaspoon salt
grated nutmeg, to sprinkle on top

Steps:

  • Combine everything except nutmeg.
  • Pour into 4 individual custard cups.
  • Top with a sprinkle of nutmeg.
  • Set in a pan with 1 inch of water.
  • Bake at 325F for 30 minutes until knife inserted in center comes out clean.
  • Do not over bake.
  • Serve warm or cold with little crispy cookies.

Nutrition Facts : Calories 158.2, Fat 7.1, SaturatedFat 3.2, Cholesterol 171.4, Sodium 242.7, Carbohydrate 14, Sugar 9.7, Protein 7.7

LA TARTE (VANILLA-RUM CUSTARD)



LA TARTE (VANILLA-RUM CUSTARD) image

Categories     Egg

Yield 8-10 people

Number Of Ingredients 6

3/4 cup sugar
1/2 tsp kosher salt
4 eggs beaten
1 vanilla bean, seeds scraped and reserved
4 cups heavy cream
4 tbsp light rum

Steps:

  • Heat oven to 300. In a bowl wisk together sugar, salt, eggs, and vanilla. Wisk in cream and rum. Transfer miture to a 3 qt baking dish; set inside a roasting pan. Put pan on oven rack; pour boiling water into pan to come halfway up sides of dish. Bake until slightly loose in center, 40-50 minutes. Remove dish from pan; chill until set.

PECAN BREAD PUDDING WITH RUM CUSTARD SAUCE



Pecan Bread Pudding with Rum Custard Sauce image

Fat-free ingredients, though not suitable for all baking recipes, work like a charm in this homey dessert. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings (1-1/2 cups sauce).

Number Of Ingredients 21

3/4 cup fat-free milk
3/4 cup fat-free evaporated milk
1/2 cup egg substitute
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups cubed day-old French bread
1/3 cup chopped pecans, toasted
RUM CUSTARD SAUCE:
1/4 cup sugar
4 teaspoons cornstarch
1/8 teaspoon salt
1/2 cup fat-free milk
1/2 cup fat-free evaporated milk
2 tablespoons egg substitute
1 tablespoon butter
1 tablespoon rum or 1/2 teaspoon rum extract
1/4 teaspoon vanilla extract
1/8 teaspoon butter flavoring

Steps:

  • In a large bowl, whisk the first eight ingredients. Gently stir in bread and pecans; let stand for 10 minutes or until bread is softened., Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch and salt in a small heavy saucepan. Stir in milk and evaporated milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Whisk a small amount of the hot mixture into the egg substitute; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the remaining ingredients. Serve warm with bread pudding. Refrigerate leftovers.

Nutrition Facts : Calories 286 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 455mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 11g protein.

VANILLA-RUM CUSTARD



VANILLA-RUM CUSTARD image

Categories     Dessert     Bake     Chill

Yield 8-10 people

Number Of Ingredients 6

3⁄4 cup sugar
1⁄2 tsp. kosher salt
4 eggs, beaten
1 vanilla bean, seeds scraped and reserved
4 cups heavy cream
5 tbsp. light rum

Steps:

  • Heat oven to 300°. In a bowl, whisk together sugar, salt, eggs, and vanilla. Whisk in cream and rum. Transfer mixture to a 3-qt. baking dish; set inside a roasting pan. Put pan on oven rack; pour boiling water into pan to come halfway up sides of dish. Bake until slightly loose in center, 40–50 minutes. Remove dish from pan; chill until set.

Tips:

- Use fresh, high-quality ingredients for the best flavor. - Use a heavy-bottomed saucepan to prevent the custard from scorching. - Stir the custard constantly over medium heat until it thickens. - Do not overcook the custard, or it will become grainy. - Strain the custard through a fine-mesh sieve to remove any lumps. - Allow the custard to cool completely before refrigerating. - Serve the custard chilled, topped with fresh fruit or whipped cream.

Conclusion:

Rum custard is a delicious and versatile dessert that can be enjoyed on its own or used as a filling for cakes, pies, and other pastries. With its rich, creamy texture and boozy flavor, rum custard is sure to be a hit with your family and friends. So next time you're looking for a special treat, give this classic recipe a try.

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