• Chocolate vanilla rum cream

    Chocolate vanilla rum cream

20 min 5 min
back

Preparation

  1. Cut the vanilla pod lengthways and remove the seeds.
  2. Stir the milk together with the egg yolks, corn flour, sugar and vanilla seeds in a 14 cm 1.5 l milk pan and bring to the boil over the highest heat, stirring constantly with a whisk. Turn the heat down low and simmer for 5 minutes, stirring constantly.
  3. Halve the mixture and melt the chocolate in pieces in one half. Stir in the orange liqueur and let cool.
  4. Stir the rum into the other half of the mixture and also let cool.
  5. Beat the cream stiffly and stir half into each half of the mixture. Share the two mixtures into four glasses in layers and chill for about two hours.
  6. Sprinkle with the grated chocolate.

Nutritional values per portion: 480 kcal