*  Exported from  MasterCook  *

                         RUM CREAM - MASTER CHEFS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : None

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Egg yolks
   3       tb           Sugar, superfine
     1/2   c            Butter, unsalted, chilled
                        -- and cut into pieces
   2       tb           Rum, dark
     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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