51. Cream Rum (CREMA DE RON) Back

  • 6 egg yolks
  • 1 cup sugar
  • 1/4 cup rum
  • 1/4 cup water

Beat the yolks in the top of a double boiler until thick and light-colored. Gradually beat in the sugar. Stir in the rum and water. Cook stirring over boiling water until thickened.