Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Gelatin |
| ¼ cup | Water |
| ¾ cup | Caramelized sugar |
| 1 cup | Hot milk |
| ¼ cup | Sugar |
| ¼ teaspoon | Salt |
| 3 \N | Beaten egg yolks |
| 1 teaspoon | Vanilla |
| 1 tablespoon | Dark rum |
| 1 cup | Whipped cream, unsweetened and unflavored |
Soak the gelatin in the water. Prepare ¾ cup Caramelized sugar.
When the sugar is slightly cooled put it in the top of a double boiler with the hot milk, sugar and salt. Stir over hot water until dissolved. Pour part of this mixture over the beaten egg yolks and return the sweetened yolks to the double boiler. Stir and cook the mixture over hot water until it coats a spoon heavily. Stir in the soaked gelatin until it is dissolved. Cool the custard. Add the vanilla and rum. Fold in the whipped cream. Place the bavarian in a wet mold. Chill at least 12 hours or more before serving, if you plan to unmold it. Submitted By JIM WELLER On 04-05-95