Ingredients
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FOR THE CHERRIES:
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maraschino cherries
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rum or Amaretto (optional)
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FOR THE CUSTARD:
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1 x 133g-pack Oreo cookies, cream scraped out, crumbled
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¾ cup brown sugar
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¾ cup water
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¼ cup cornflour
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3 cups whole milk
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5 large free-range egg yolks, beaten
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60g butter, chopped
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2 tablespoons rum
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whipped cream, to serve salted
We've gone full nostalgia with these little cups of traditional Italian rum custard. Make your cherries a bit wicked by soaking them in spirits or liqueur for a few days before serving. Serves 6.
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To soak the cherries, put a handful of drained maraschino cherries in a small jar or container and cover in rum or Amaretto. Set aside to infuse until needed. Make a few days beforehand – or overnight if you are short on time.
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To make the custards, crumble even amounts of crushed Oreo cookies into six glasses or goblets.
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In a large saucepan over medium heat, combine the sugar with the water. Stir to dissolve the sugar, then simmer for about 10 minutes or until the syrup reaches 100°C. Remove from the heat.
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Mix the cornflour to a paste in ½ a cup of the milk.
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Warm the remaining milk (we used the microwave) and, whisking continuously, carefully pour it into the sugar syrup. Put back on low heat and – still whisking – add the egg yolks and the cornflour mix.
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Gently increase the heat, whisking all the time until the mixture thickens. Remove from heat, add the butter and the rum and stir until smooth.
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Pour evenly into the prepared glasses and refrigerate.
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When ready to serve, top with a dollop of cream. Drizzle over some salted caramel sauce and top with a cherry.
RECIPES & PHOTOGRAPHY Fiona Hugues
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