|Egg yolks/1 whole egg and 1 yolk||3|
|Castor sugar||3 Ounce|
|Rum||250 Milliliter (1 Wineglass)|
|Double cream||1⁄2 Pint|
Infuse the bay leaf in the milk for 20 min Beat eggs and sugar until liquid and make a thick pouring custard with the flavoured milk, straining back into the pan to cook and thicken.
Allow to cool.
Soak gelatine in the water for 5 min., then heat to dissolve.
Stir the dissolved gelatine into the cooled custard.
Stir in the rum.
Whip the cream and fold lightly into the custard mixture just before setting.
Pour into a prepared mould, or into glass dishes.