Rum cream - master chefs

4 servings

Ingredients

Quantity Ingredient
3 eaches Egg yolks
3 tablespoons Sugar, superfine
½ cup Butter, unsalted, chilled
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985 and cut into pieces
2 tablespoons Rum, dark
⅓ cup Cream, whipping

Directions

In the top of a double boiler, blend the egg yolks and sugar.

Place this over boiling water and whisk until warm to the touch. Add the butter, 1 or 2 pieces at a time. When all of the butter has been incorporated, whisk until lightly thickened, 1 or 2 minutes longer.

Remove from heat and cool, whisking occasionally. When cool, gradually whisk in the rum and fold in about ⅓ cup of whipped cream.

Chill.

Source: New York's Master Chefs, Bon Appetit Magazine Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

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