• 1 bay leaf
• ½ pt. milk
• 3 egg yolks or

Infuse the bay leaf in the milk for 20 min. Beat eggs and sugar until liquid and make a thick pouring custard with the flavoured milk, straining back into the pan to cook and thicken. Allow to cool Soak gelatine in the water for 5 min., then heat to dissolve. Stir the dissolved gelatine into the cooled custard. Stir in the rum. Whip the cream and fold lightly into the custard mixture just befor