Rum Cream

Serves 6

Stir gelatin in cold water, soften 5 minutes. Heat milk until surface shimmers. Beat egg yolks, sugar, and salt until fluffy. Stir in ¼ cup hot milk. Cook and stir 2 minutes or until thick enough to coat a spoon. Place saucepan with milk mixture in a larger saucepan or sink. Pour cold water into outer container. Stir gelatin into milk mixture. Whip cream; fold into chilled milk mixture. Stir in rum. Pour into serving bowl. Refrigerate at least 2 hours before serving.