Saturday Dessert: Rum Creme

In the April chapter of Kaltenbach there is a series of recipes for cremes, and mousses. I was kind of wondering why these desserts were seasonally appropriate, but Andrea postulated that people have to do something with the contents of Easter eggs. Good point!

Last night for dessert I followed the rum creme recipe. I should have strained the thickened egg yolks before folding in the whites, but otherwise this was excellent.

Mix 3 egg yolks with 120g sugar and 150ml rum. Heat, stirring constantly, over a double boiler until the mixture thickens, about 10 minutes. Remove from the heat and strain. Beat the three egg whites to soft peaks with a pinch of salt and 20g more sugar. Fold these into the yolk mixture and cool the whole thing before serving.