Whisk the egg yolks in a
glass bowl with the sugar until a light and frothy cream is obtained. Add the flour, then the grated
lemon peel, milk, fresh cream and rum.
Put the mixture in a saucepan and cook over a low heat and stirring with a wooden
spoon until the cream becomes thick and full-bodied. Then remove the saucepan from the heat.
Cut the pandoro into cubes, then crumble coarsely and place in a saucepan with the almonds in strips, butter and brown sugar.
Take now some cups, put on the base a couple of tablespoons of pandoro cubes, then pour the rum cream over it.
Finally decorated with the advanced pandoro compound.
Serve the rum cream immediately.
TAGS: Rum Cream Recipe | How to prepare rum cream | Rum cream recipe
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