Recipe - Rum Cream - Master Chefs

3 Egg yolks
3 tablespoon Sugar, superfine
One half cup Butter, unsalted, chilled
and cut into pieces
2 tablespoon Rum, dark
1/3 cup Cream, whipping

In the top of a double boiler, blend the egg yolks and sugar.
Place this over boiling water and whisk until warm to the touch.
Add the butter, 1 or 2 pieces at a time. When all of the butter has
been incorporated, whisk until lightly thickened, 1 or 2 minutes
longer.

Remove from heat and cool, whisking occasionally. When cool,
gradually whisk in the rum and fold in about 1/3 cup of whipped
cream.

Chill.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip