| Instructions: |
3 Egg yolks
3 tb Sugar, superfine
1/2 c Butter, unsalted, chilled
-- and cut into pieces
2 tb Rum, dark
1/3 c 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.
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