Welsh Family Kitchen
Eichorn Rum Custard
From Ruth Eichorn
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
Raspberry Sauce
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.
Email comments to Tom