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.