Baked Custard with Cream

Beat the egg yolks with the sugar until they form a creamy texture

Heat in a water bath and add the rum and sweet wine gradually

Beat until doubled in volume

Remove from heat and transfer to an ice bath

Mix the bowl until the cream becomes cool

Beat the whipped cream until it starts to thicken and incorporate it delicately into the cooled cream

Reserve in the refrigerator for the next day

Cut the custards in half and remove the excess foam

Fill the cavity with the chilled cream and arrange the fruits on a greased baking sheet

Bake until golden brown

Serve warm.