Spicy Rum Custard

Ingredients

• 275ml full fat milk
• 275ml double cream
• 1 small stick cinnamon
• 4 large free-range egg yolks
• 4 tbsp caster sugar
• 1 tbsp white rum

Method

1. Place the milk, cream and cinnamon in a pan and heat gently, until bubbles appear around the edge. Remove from heat, cover with a lid and leave to infuse for 15 minutes before taking out the cinnamon.
2. In a medium sized mixing bowl beat the egg yolks lightly with the sugar and rum using a small whisk.
3. Reheat the milk mixture until just below boiling point and then pour over the egg mixture, whisking all the time to prevent lumps from forming.
4. Pour the custard back into the saucepan and continue to whisk until the sauce has thickened.
5. Remove from the heat and stir in the rum. Transfer to a jug and serve.