I just wanted to add a few comments since some of you have had trouble with the egg yolks cooking. The milk should just barely come to a boil, not a full rolling boil. Make sure you pour the milk into the yolk/sugar mixture and not vice versa. Also, it has to be done very slowly. Start off pouring in about half a cup and whisking as you do it. Then add a little more milk, increasing the amount each time until about half the milk is mixed in. By that point, you can pretty much just pour the rest in and whisk. I've never had my eggs get cooked by the milk and this is always how I do it. Hope that helps! And remember to add rum TO TASTE. My family are drinkers so the amount called for in the recipe is the amount we like. You might want to start off with less and add more later after the flavors have time to blend.
Was this review helpful?
9 users found this review helpful
I just wanted to add a few comments since some of you have had trouble with the egg yolks...