Rum Bavarian Cream
Contributed by: Chris WebAdmin. of RecipesNow.com
- 1/2 pint of milk
- 4 yolks
- 4 oz sugar
- 8 teaspoon gelatin
- 1 quart heavy cream
- 2 oz of puerto rican rum
Dissolve the gelatin in 1/2 cup water. Scald milk, yolks and sugar.
Remove from heat, add gelatin and strain. When almost set add 1 1/2 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.
Serving Size: Makes 6 servings