Instructions: 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.

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