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from the kitchen of Sharmagne Leland-St. John
1-14 ounce can condensed milk
14 ounces homogenized milk
1 teaspoon rum
1 teaspoon pure vanilla
1 cup sugar
1⁄2 cup water
Beat the eggs until frothy, add milk, vanilla and rum
and continue to blend.
Cook the sugar and water on high heat until it begins to
color. Slowly add to custard stirring continuously. Pour
into a ring mold. Set mold into a bain marie and bake at
350° for 40-45 minutes.
Chill before unmolding.
Fill center with whipped cream and sugared strawberries.