Ready in: 20-25 minutes
- 1 14 oz tin evaporated milk
- ¾ cups milk
- ½ cup condensed milk
- 6 oz sugar
- 3 eggs
- 3 oz custard powder
- ¼ cup evaporated milk
- 1 tbsp vanilla essence
- ¼ cup dark rum
Bring to a simmer over medium heat, evaporated milk, regular milk and sugar, stirring intermittently to ensure sugar is dissolved, (milk is at a simmer when small bubbles start to form at the edges). Remove from heat.
In a separate bowl, dissolve custard powder in evaporated milk. Add eggs and beat until well blended. Add vanilla essence.
Add a small amount of the hot milk slowly to the egg mixture stirring while adding. Add a little more until the egg mixture is warm. Add all of the egg mixture back to the milk mixture and return to heat.
Continuously stir custard over medium heat until it is thickened. Remove from heat.
At this point, if it is to be served alone, spoon into serving bowls or glasses and refrigerate. Cover the top with plastic wrap resting directly on the custard before cooling.