Yield > 6
Servings
Ingredients :
1 cup Water plus
2 tbl Water
1 1/2 cup Sugar
8 x Egg yolks
2 1/4 cup Whipping cream
1/2 cup Light Puerto Rican rum
Method :
• Combine the water and sugar. Let the sugar first dissolve
over low heat, stirring to prevent it from sticking from the
bottom. Then bring to a boil and simmer for 5 minutes.
Remove from heat. Beat the egg yolks at medium speed,
slowly adding the hot syrup. Beat until thick, fluffy and almost
white in color. Whip the cream until it is thick and will stand in
soft mounds. Fold the whipped cream and rum into the egg
mixture. Fill into individual coupe, parfait or glass bowls.
Freeze until firm.
• DANNY'S
• WINE: CHATEAU D'YQUEM, SAUTERNES
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