|Milk||2 Cup (32 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Plain gelatin||1 Tablespoon (1 envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Rum||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs), stiffly beaten|
Scald milk in the top of a double boiler.
Beat egg yolks and sugar until thick and lemon-colored.
Add to hot milk gradually, stirring constantly, and cook and stir until mixture coats spoon.
Soften gelatine in cold water; add to custard, and stir until dissolved.
Let mixture cool.
Blend in rum; then chill until slightly thickened.
Fold in stiffly beaten cream.
Turn into 4-5 cup mold or individual sherbet glasses.
Chill several hours or overnight.
Serve with fresh strawberries, fruit sauce or whipped cream.
Note: Chilled desserts, similar to Bavarian creams, are very popular in Scandinavian countries, and rum is widely used as a flavoring.