| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Baltimore | Eggs | 6 | Servings |
INGREDIENTS
| 1 | c | Water plus |
| 2 | tb | Water |
| 1 1/2 | c | Sugar |
| 8 | Egg yolks | |
| 2 1/4 | c | Whipping cream |
| 1/2 | c | Light Puerto Rican rum |
INSTRUCTIONS
Combine the water and sugar. Let the sugar first dissolve over low heat, stirring to prevent it from sticking from the bottom. Then bring to a boil and simmer for 5 minutes. Remove from heat. Beat the egg yolks at medium speed, slowly adding the hot syrup. Beat until thick, fluffy and almost white in color. Whip the cream until it is thick and will stand in soft mounds. Fold the whipped cream and rum into the egg mixture. Fill into individual coupe, parfait or glass bowls. Freeze until firm. DANNY'S BIDDLE STREET, BALTIMORE WINE: CHATEAU D'YQUEM, SAUTERNES From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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