Danish Rum Pudding

Ingredients

5 Roberts Egg Yolks
1 cup sugar
2 cups Roberts Milk, scalded
1 tablespoon unflavored gelatin
1/4 cup cold water
1 cup Roberts Whipping Cream, whipped
1 tablespoon vanilla extract
1/2 cup rum or 1/2 teaspoon rum flavoring

Preparation

Beat together egg yolks and sugar until light; gradually add scalded milk. Place mixture in the top of a double boiler and cook until thickened; remove from heat. Soften gelatin in cold water; add to egg mixture. Cool until almost firm. Fold in whipped cream, vanilla extract and rum or rum flavoring; chill. If desired, thicken raspberry, plum or cherry juice for sauce and serve over pudding.

Recipe Contributed By: Mrs. Frank R. West Omaha, Nebraska

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.