Rum Bavarois

Bring the milk to a boil, then let it cool

Beat the egg yolks until they are fluffy

Gradually add the sugar while beating well

Add the milk slowly, stirring vigorously

Place the mixture in a warm water bath and cook, stirring occasionally, until it thickens

Remove from heat and let cool for a few minutes to thicken further

Soak the gelatin in cold water and place over low heat to dissolve

Add the gelatin to the cream and let it chill

Stir in the rum and pour into individual molds or an angel food cake pan greased with butter

Refrigerate until firm, then unmold and serve chilled

Serve with jelly sauce.