Rum pastry cream is too good. Are you looking for a versatile and wonderfully fragrant cream? Today I want to reveal how I prepare my Rum Cream: it takes just a few minutes and is the ideal solution if you love enveloping and bold flavors.
I’ve chosen to combine the freshness of lemon zest with the fragrant sweetness of vanilla, which together with a touch of rum create a thick and velvety result. It’s my favorite cream when I need to fill pastries that require impeccable consistency, like tarts and cream puffs, because it stays firm without running.
But the real test is Christmas: my brother-in-law literally goes crazy for it! He can’t wait for dessert time and not only always has seconds, but he cleans the plate so well that he doesn’t leave even a bit! Whether spread on pandoro or next to a slice of panettone, for him, it’s an unmissable ritual.
I never miss bringing it to the table at Christmas: it’s the perfect companion to enrich a slice of pandoro or to enhance the candied fruit of panettone.
But I’ll let you in on a secret: when I want something quick, I pour a generous portion into a bowl and enjoy it with a spoon along with some cookies.
Let me know if you try it and which pairing you prefer!”
You must try the warm cream over this Smart Christmas Star Cake
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 221.61 (Kcal)
- Carbohydrates 31.27 (g) of which sugars 24.86 (g)
- Proteins 4.80 (g)
- Fat 6.88 (g) of which saturated 3.52 (g)of which unsaturated 3.35 (g)
- Fibers 0.03 (g)
- Sodium 71.15 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Rum Pastry Cream
- 2 cups milk (whole)
- 1.35 oz rum
- 3 egg yolks (from medium eggs)
- 0.6 cup sugar
- 0.35 cup cornstarch (corn flour)
- 1 teaspoon vanilla extract
- 1 lemon (organic zest, yellow part only)
- 1 pinch salt
Tools
- Saucepan
- Bowl
- Manual Whisk
- Sieve
- Food Scales
Steps
Rum Pastry Cream
In a saucepan, pour the milk and add the lemon zest (cut into wide strips, avoiding the white part) and the vanilla essence.
Bring just to a boil on low heat, then turn off and let it rest for 5 minutes: this will allow the aromas to fully develop.
While the milk is infusing, in a large bowl or another thick-bottomed saucepan, mix the egg yolks with the sugar and a pinch of salt using a manual whisk. No need to beat them, just ensure they are well combined.
Sift the cornstarch over the egg and sugar mixture and mix vigorously until you have a smooth, lump-free batter.
Strain the hot milk (to remove the lemon zest) and pour it gradually over the egg mixture, stirring continuously with the whisk.
Return everything to medium-low heat and keep stirring continuously.
You’ll see that in a couple of minutes, the cream will start to thicken.
When you see the first bubbles, the cream is ready: immediately turn off the heat.
Off the heat, gradually add the rum, continuing to stir with the whisk. At first, it may seem like the cream is struggling to absorb it, but keep stirring: it will become glossy, velvety, and wonderfully fragrant.
Let the cream cool in a bowl covered with plastic wrap to prevent a skin from forming on top.
My secret for the holidays: I often prepare it on the spot and serve it still warm pouring it directly over slices of panettone or pandoro.
The contrast between the warmth of the rum cream and the softness of the cake is indescribable… it disappears in a second!
Enjoy your meal.
Tips
Serve the rum cream as a dessert in pretty single-serving cups. The final touch? A generous grating of dark chocolate on top: the bitterness of cocoa and the warmth of rum create an irresistible combination.
Thanks to its compact consistency, this cream is perfect for filling layer cakes, pastries, and cream puffs. It won’t run and will hold its shape perfectly even when sliced.
Use it to accompany or fill pandoro and panettone. You can slice them and spread it on top, or make small holes in the base of the cake and fill it with the help of a pastry bag for a delicious surprise when sliced.
Storage
The cream keeps very well in the refrigerator for 2-3 days, always covered with cling film to keep it soft and shiny.
The cream keeps very well in the refrigerator for 2-3 days, always covered with cling film to keep it soft and shiny.
If you liked this recipe, click on many stars, thank you very much.
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