Rum Cream – Master Chefs

This luxurious Rum Cream is a sophisticated dessert sauce or topping that combines the richness of butter and egg yolks with the warming notes of dark rum. The base is a smooth, pale custard made by gently heating yolks and sugar, then whisking in cold butter to create a velvety texture. Once cooled, it is folded with fluffy whipped cream and a splash of rum, resulting in a light yet indulgent treat. Perfect for spooning over fresh berries, pouring over ice cream, or serving alongside warm pastries, this cream adds a professional touch to any sweet course. It requires careful attention to temperature to prevent curdling, but the result is a deeply flavorful, restaurant-quality accompaniment that feels both homemade and refined.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 258.6

Dietary: Gluten-free, Vegetarian

Description

This luxurious Rum Cream is a sophisticated dessert sauce or topping that combines the richness of butter and egg yolks with the warming notes of dark rum. The base is a smooth, pale custard made by gently heating yolks and sugar, then whisking in cold butter to create a velvety texture. Once cooled, it is folded with fluffy whipped cream and a splash of rum, resulting in a light yet indulgent treat. Perfect for spooning over fresh berries, pouring over ice cream, or serving alongside warm pastries, this cream adds a professional touch to any sweet course. It requires careful attention to temperature to prevent curdling, but the result is a deeply flavorful, restaurant-quality accompaniment that feels both homemade and refined.

Ingredients

3 Egg Yolks
3 tablespoon Sugar, superfine
1/2 cup Butter, unsalted, chilled

Directions

1
Cut the chilled butter into small cubes for easier incorporation.
2
In the top bowl of a double boiler, beat the egg yolks and superfine sugar together until well blended and pale.
3
Place the bowl over simmering water and whisk constantly until the mixture is warm to the touch and slightly thickened.
4
Add the butter cubes one or two at a time, whisking vigorously until each addition is fully incorporated before adding more.
5
Continue whisking for 1 to 2 minutes after all the butter is added, until the cream is lightly thickened and glossy.
6
Remove the bowl from the heat and allow the mixture to cool to room temperature, whisking occasionally to prevent a skin from forming.
7
Once cool, gradually whisk in 1/3 cup of dark rum.
8
Gently fold in 1/3 cup of freshly whipped cream until just combined, taking care not to deflate the mixture.
9
Cover and chill in the refrigerator until ready to serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 258.6kcal

% Daily Value *
Total Fat 24.3g38%
Saturated Fat 15.3g77%
Cholesterol 64.5mg22%
Sodium 193.0mg9%
Total Carbohydrate 11.3g4%
Dietary Fiber 0.0g0%
Sugars 11.3g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the water in the double boiler is simmering gently, not boiling vigorously, to prevent the eggs from scrambling.

The butter must be chilled and cut into small pieces to ensure it emulsifies properly into the egg mixture without separating.

Whip the cream to soft peaks before folding it in to maintain a light, airy texture in the final cream.

This cream can be stored in an airtight container in the refrigerator for up to 2 days. Stir gently before serving if separation occurs.

For a stronger flavor, increase the rum to 1/2 cup, but be aware this may thin the consistency slightly.

Keywords: rum cream, custard, dessert sauce, whipped cream, dark rum, egg yolk, butter, superfine sugar, rich, silky, indulgent, chilled, fold, whisk, double boiler

Read it online: https://www.chefs-mate.com/recipe/rum-cream-master-chefs/