Fruity rum custard
( SERVES 6 )
Photo by Elizabeth Clarkson
- Peel the persimmons or oranges and chop into grape-size pieces.
- Sprinkle the 2 tbsp of caster sugar over them and soak all the fruit in the rum for 2-3 hours.
- To make the custard, beat the egg yolks, cinnamon, sugar and vanilla essence together in a bowl.
- Heat the milk to scalding point in a heavy saucepan and tip onto the egg yolk mixture.
- Return this to the rinsed-out pan and stir with a wooden spoon over very gentle heat until it thickens. Do not allow the custard to boil.
- Soften the gelatine in 2 tbsp of warm water, leave to soak for 10 minutes and stir into the custard while it is still hot.
- Allow the custard to cool a little and add the fruit and its syrupy liquid. Fold in the whipped cream and tip into a serving bowl.
- Leave the custard in the refrigerator overnight to allow it to set.
- The top can be decorated with extra fruit once the dessert has set.
- Serve with runny cream.