Sweet Rum Pots

You’ll want to eat more than one I can assure you 

 My partner and I planned our own version of “My Kitchen Rules” for our two children, who absolutely loved the whole experience.  It was the first time I had ever attempted a three course meal and I have to say it was a great success. Now all I need to do is get the courage to cook for a table of adults. 

I got this recipe from my favourite food magazine, which is one of the cheapest you can get for $4.00. 

This is one of the the easiest things I have made and it is so delicious, it is also one recipe that I have not had to tweak and I do love to tweak.  

Rum Pots

Ingredients

• 1 Cup of Milk
• 300ml Cream
• 2 eggs
• 2 egg yolks
• 1/2 cup brown sugar
• 1 tablespoon Rum essence
• 1 teaspoon vanilla essence   

Method              

• Preheat oven to 150° or 130° in a fan forced oven.
  
• In a saucepan over a moderate heat bring to the boil 1 cup of milk and 1 cup of the cream. Remove from heat.
  
•  In a large heatproof bowl place the 2 eggs, 2 egg yolks, brown sugar, rum essence and vanilla essence and whisk well       
  

•  Gently pour in the hot milk mixture into your egg mixture and whisk constantly so as to not scramble the mix. 
  
• Strain your whisked mixture into a jug with a sieve, be careful this could get messy if your not careful. 
  
• Pour your strained mix into 4 x  1 up oven proof dishes.
  

• Place the pots into a roasting pan and carefully pour water into the pan to reach up about halfway up the sides of the pots.   

• Bake for about 35 minutes or until just set. you’ll know if they are rady to come out when you shake the pots and they wobble slightly in the centre. Once cooked stand roasting tray for 5 minutes. then chill for about 2 hours in the fridge.
  
• You can decorate these delious pots any way you want, but the best way is the simplest just a dollop of slight sweetened cream.