This quick and easy rum pudding is the next installment in my retro Caribbean Beachcomber series. The name is derived from the tales of a rather prolific aristocratic serial killer . I was not aware of Bluebeard or the stories before making this dish and I must say I am glad, because I am hard pressed to find a connection between the two and would rather not have such visions in my head while enjoying it!
This rum custard pudding is a cool and creamy dessert that you can whip up in a matter of minutes for friends, guests, or yourself. The most important things to remember about it are to make sure the cornstarch mixture is smooth, as you don’t want any graininess, and to plan far enough ahead that the pudding has time to set. It’s wonderful cold on a hot day or evening, and in the pictures above I have topped them with cinnamon and powdered sugar, as well as chocolate syrup and powdered sugar. The addition of rum gives it a decidedly adult twist, but if you are sharing it with guests who can’t partake, or children, feel free to switch the rum for 2 Tb. non-alcoholic rum extract, or 2 Tb. vanilla extract. It will be just fine
Bluebeard’s Rum Custard Pudding
SOURCE: Caribbean Beachcomber
2 cups milk
5 eggs, well beaten
2 Tb. brown sugar
1 Tb. cornstarch (if gluten-free check the ingredient listing)
1/4 cup dark rum
1. Bring milk to boil, stirring constantly.
2. Combine eggs, sugar, cornstarch
3. Add to milk and cook until thickened, stirring constantly
4. Remove from heat, stir in rum.
5. Pour into 5 sherbet glasses, chill.
6. Serve very cold.