Rum pudding

Ingredients for 4 servings:

• 5 egg yolks
• 70 g sugar
• 250 ml milk (organic milk)
• 3 packs of gelatin powder
• 150 ml brown rum (40% alcohol)
• 500 ml whipped cream
• 1 bar of chocolate with a high cocoa content

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Hanseatic

Grate the chocolate into small pieces and set aside. Whisk the egg yolks and sugar thoroughly. Bring the milk to a boil and stir into the egg mixture. Then heat the mixture back up to 80°C in a double boiler, stirring continuously. It’s best to check with a thermometer. Heat the rum briefly. Mix the gelatine with water according to the package instructions and allow to swell, then dissolve it in the rum and stir into the cream. Allow the cream to cool, stirring occasionally. Whip the cream until stiff peaks and fold in as soon as the cream is lukewarm. Then carefully fold in the chocolate pieces. Pour the pudding into a bowl and place it in the refrigerator or another cool place for a few hours before serving.