||Eichorn Rum Custard
4 egg yolks
7/8 cup sugar
2 envelopes Knox Gelatin
1/2 cup cold water
2/3 cup dark rum
1 pint whipping cream
Beat egg yolks and sugar with a hand mixer until light and frothy.
Pour into double boiler and heat about 7 minutes.
Add gelatin, boiling water and rum to egg mixture and whisk.
Refrigerate until syrupy.|
Whip the cream
Add whipped cream and pour into mold sprayed with Pam and chill.
Slice and top with sauce.
2018-06-27: made with Raspberry Sauce. Other sauces will be developed.