Recipe - Rum Bavarian Cream

One half pt Of milk
4 Yolks
4 ounce Sugar
8 teaspoon Gelatin
1 qt Heavy cream
2 ounce Of Puerto Rican Rum

"Desserts made more delicious with Puerto Rican Rum"

Dissolve the gelatin in One half cup water. Scald milk, yolks and sugar. Remove
from fire, add gelatin and strain. When almost set add 1 One half 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.