Instructions: Scald cream in double boiler. Beat well: egg yolks, sugar, and salt.

Pour cream over yolk mixture, stirring constantly. Return to double boiler. Cook until thick. Refrigerate. When ready to serve, whip cream until stiff. Fold into egg yolk mixture. Add rum.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.