Rum Vanilla Cream

Name: Rum Vanilla Cream
Yield: 6
Ingredients: Butter (for greasing); 5 eggs; 1/3 cup all-purpose flour (60g); 2 cups heavy cream (480ml); 1 tablespoon vanilla extract; 1/4 cup rum (60ml - for flambéing)

1
Butter (for greasing)
2
5 eggs
3
1/3 cup all-purpose flour (60g)
4
2 cups heavy cream (480ml)
5
1 tablespoon vanilla extract
6
1/4 cup rum (60ml - for flambéing)

Ingredients

1
Butter (for greasing)
2
5 eggs
3
1/3 cup all-purpose flour (60g)
4
2 cups heavy cream (480ml)
5
1 tablespoon vanilla extract
6
1/4 cup rum (60ml - for flambéing)

Directions

1
Preheat the oven to 350°F (medium heat)
2
Grease a 9-inch pie dish with butter. Reserve
3
In a blender, beat the eggs and flour until light and fluffy (about 10 minutes)
4
Add the heavy cream and vanilla extract
5
Stir with a spatula
6
Pour into the prepared pie dish
7
Bake in the preheated oven, in a water bath, at medium heat, until the edges are lightly browned and the center is creamy (about 40 minutes)
8
Let cool
9
Cover with plastic wrap and refrigerate for about 1 hour
10
Flambé with rum and serve immediately
11
170 calories per serving