Rum Cream - Master Chefs

Servings: 4
Ingredients:

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

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

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