This version uses condensed milk, eliminating the need for stirring. Check the water level halfway through cooking. If it's low, add a little more. Keeps well refrigerated for a week. Warm to serve.
2 (14-ounce) cans sweetened condensed milk
1/3 cup dark rum
1/4 teaspoon vanilla
1/8 teaspoon salt
Preheat oven to 425 degrees.
Pour condensed milk into a 9-inch deep-dish pie plate or fairly straight-sided 5-cup capacity pan. Cover tightly with foil. Put container in a roasting pan and add enough hot water to pan to reach halfway up its sides. Bake milk in middle of oven until thick and golden, about 1 1/2 hours. Carefully remove container from pan and cool completely. Add remaining ingredients to milk and whisk until smooth. Makes about 2 1/2 cups.
Thursday, May 02, 2002
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