NESSELRODE PUDDING
Steps:
- Soak gelatin in cold water for 5 minutes. Scald cream in top of double boiler. Beat egg yolks with a fork. Stir in salt and 1/2 C. sugar. Add scalded cream to egg yolks. Return to heat, whisking constantly for 5 minutes. Remove from heat and add gelatin. Chill until custard begins to thicken. Beat egg whites and add remaining sugar while beating. Fold whites into chilled custard with Rum.
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