|Milk||1⁄2 Cup (8 tbs)|
|Light cream/Table cream||1⁄2 Cup (8 tbs)|
|Rum flavoring||1 Tablespoon|
|Strawberries||2 Pint, washed and hulled (4 Cups)|
|10x confectioners' powdered sugar||1⁄4 Cup (4 tbs), powdered|
1 On top of a small double boiler,beat egg yolks with sugar and salt.Stir in milk and cream.
2 Cook, stirring constantly, over simmering water for 8 minutes, or until the mixture thickens and coats a metal spoon.
3 Strain at once into a medium-size bowl; stir in rum flavoring and cool.
4 Spoon strawberries into sherbet or dessert dishes, dividing evenly. Pour the sauce around strawberries and sprinkle lightly with 10X sugar.