- 3 egg yolks
- 1/4 cup plus 2 tablespoons sugar
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 envelope unflavored gelatin
- 3/4 cup cold water
- 1 cup whipping cream
- Blackberry Sauce
How to Make It
Beat yolks in a medium mixing bowl until thick and lemon colored. Gradually add sugar, beating well. Add rum, vanilla, and salt, beating well.
Soften gelatin in cold water in a saucepan. Bring to a boil, stirring until gelatin dissolves. Cool slightly. Slowly pour gelatin into rum mixture; beat constantly. Cool completely.
Beat whipping cream until soft peaks form. Fold into rum mixture. Pour into a lightly oiled 4-cup mold, and chill until set. Unmold pudding onto a serving platter. Spoon Blackberry Sauce over pudding.