Rum Pudding

Directions

1. 1
   Soak gelatin in cold water until soft.
2. 2
   Beat egg yolks with sugar until frothy and lemon-colored, then slowly add hot milk, stirring constantly.
3. 3
   Pour the mixture into top of a double boiler over boiling water, and cook for a few minutes until smooth and creamy.
4. 4
   Add gelatine mixture to this; blend well, then cool.
5. 5
   When cream is cool, add rum and whipped cream.
6. 6
   Pour into a mold and chill for several hours.
7. 7
   Serve with raspberry sauce or whipped cream.
8. 8
   Note: Gelatin equilavents are One envelope of plain granulated gelatin = 1/4 ounce = 1 tablespoon, enough to gel two cups liquid.