Rum bavarian cream

6 servings

Ingredients

Quantity Ingredient
½ pint Of milk
4 Yolks
4 ounces Sugar
8 teaspoons Gelatin
1 quart Heavy cream
2 ounces Of Puerto Rican Rum

Directions

"Desserts made more delicious with Puerto Rican Rum" Dissolve the gelatin in ½ cup water. Scald milk, yolks and sugar.

Remove from fire, add gelatin and strain. When almost set add 1½ pints of the cream (whipped stiff), and Rum. Fill 8 pudding cups and place in refrigerator to set. Remove from molds and serve in individual dishes. Decorate with balance of whipped cream. Pour 2 tsp. of rum in each dish.

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