Title: Rum Bavarian Cream
Categories: Ethnic
Yield: 6 Servings

1/2	pt	Of milk
4		Yolks
4	oz	Sugar
8	ts	Gelatin
1	qt	Heavy cream
2	oz	Of Puerto Rican Rum

"Desserts made more delicious with Puerto Rican Rum"

Dissolve the gelatin in 1/2 cup water. Scald milk, yolks and sugar. Remove from fire, add gelatin and strain. When almost set add 1 1/2 pints of the cream (whipped stiff), and Rum. Fill 8 pudding cups and place in refrigerator to set. Remove from molds and serve in individual dishes. Decorate with balance of whipped cream. Pour 2 tsp. of rum in each dish.

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