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Natilla al Ron recipe (Cuban Rum Custard Cream)

courtesy of the Cocina Cubana Club founded by Pascual Perez & chef Sonia Martinez

This is really quite simple to make, but your guests will love it!

1-1/2 cups light cream or Half & Half
1 cup sugar
4 Tbsp flour
2 eggs, lightly beaten
4 Tbsp dark rum
2 cups heavy cream, whipped

In top of a double boiler mix the light cream, sugar, flour and eggs. Stir at medium heat, until thick. Cream should coat the spoon. Add the rum and cook 5 more minutes.

Remove from heat and place in a larger container full of ice to stop the cooking process.

When cool, chill for at least one hour.

Fold in the whipped cream and pour into sherbet or wine glasses. Chill again, for at least one more hour before serving.

An almond cookie or lady fingers can be served on the side.

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