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Rum punch cream.
1 serving
4 egg yolks, 150 g of sugar, 1 pack of vanilla sugar, 120-150 g of strong sweet red wine, cook over hot steam until thick, remove from steam, stir 2 teaspoons of rum, cool and add 150 g of butter crushed into the foam.
4 egg yolks, 150 g of sugar, 1 pack of vanilla sugar, 120-150 g of strong sweet red wine, cook over hot steam until thick, remove from steam, stir 2 teaspoons of rum, cool and add 150 g of butter crushed into the foam.
butter - 150 g, yolk - 4 pcs., sugar - 150 g, sweet red wine - 120-150 g, vanilla sugar - 1 pack
