Catholic Recipe: Rum Cream Filling
Fill the Gâteau au Rhum with this recipe.
Combine sugar, flour, and salt in top of double boiler; add milk; stir over low heat until thickened. Cook over hot water, covered, 10 minutes. Add a little of the hot mixture to egg yolks; combine with remaining hot mixture; cook 2 minutes longer, stirring constantly. Chill. Add rum. Fill Gateau au Rhum as directed.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965