Danish Rum Pudding

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DANISH RUM PUDDING

Course Dessert

Cuisine Danish, Denmark

Keyword 21+, alcohol, pudding

Servings 10

Ingredients

• ½ cup cold water
• 2 tablespoons unflavored gelatin. (or two envelopes)
• 6 eggs
• ½ cup sugar
• 2 cups milk
• ½ cup cream
• 6 tablespoons rum
• Raspberry Sauce or Lingonberry preserves

Instructions

• Set out a 2 ½ qt. mold.
• Pour into a small bowl- ½ cup cold water
• Sprinkle evenly over cold water - 2 tablespoons ( 2 env,) unflavored gelatin.
• Let stand about 5 min. to soften.
• Beat until thick and lemon-colored — 6 egg yolks.
• Add gradually, beating constantly ½ cup sugar.
• Add gradually to the egg-yolk mixture, stirring until well blended 2 cups of milk, ½ cup cream.
• Pour into top of double boiler and place over simmering water.
• Cook, stirring constantly, until mixture coats a silver spoon.
• Remove the top of the double boiler from heat and simmering water.
• Immediately stir in softened gelatin until gelatin is completely dissolved.
• Chill in refrigerator or pan of ice and water until the mixture begins to gel (gets slightly thicker).
• If placed over ice and water, stir frequently; if placed in the refrigerator, stir occasionally
• Blend in 6 tablespoons rum,
• Beat until rounded peaks are formed 6 egg whites.
• Spread beaten egg whites over mixture and gently fold together.
• Rinse mold in cold water.
• Turn mixture into the mold.
• Chill in refrigerator until firm. when ready to serve, unmold onto a chilled serving plate and serve with Raspberry Sauce or Lingonberry preserves

Printer-friendly copies:

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• DANISH RUM PUDDING 4×6 Card
• DANISH RUM PUDDING