Rum bavarian cream

1. "desserts made more delicious with puerto rican rum" dissolve the gelatin in ½ cup water.
2. Scald milk, yolks and sugar.
3. Remove from fire, add gelatin and strain.
4. When almost set add 1 ½ pints of the cream (whipped stiff), and rum.
5. Fill 8 pudding cups and place in refrigerator to set.
6. Remove from molds and serve in individual dishes.
7. Decorate with balance of whipped cream.
8. Pour 2 tsp. of rum in each dish