Crema Pastelera al Ron – Rum Cream Filling

This sound suspiciously like rum pudding to me. Which sounds suspiciously like ambrosia to me.

2 C milk
2 2-inch pieces of stick cinnamon
1 4-inch piece of vanilla bean, broken into 1/2-inch lengths
2 egg yolks
1/4 C sugar
1/4 C flour
1 T dark rum

In a heavy one quart saucepan, bring milk, cinnamon, and vanilla to a boil over moderate heat. Remove and set aside.

In a large mixing bowl, beat the egg yolks and sugar with a whisk or electric beater until thick and lemon colored. Beat in flour 1 T at a time. Discard vanilla bean and cinnamon and slowly pour the milk into the egg yolk mixture, beating constantly. Return the mixture to the saucepan and cook over low heat, stirring with a whisk, until the mixture comes to a boil and thickens. Stir in the rum and set aside too cool to room temperature. Stir ever now and then to prevent a crust from forming.