In a small bowl sprinkle gelatin over water; set aside. In medium saucepan scald milk. In small bowl beat egg yolks. Slowly whisk in hot milk. Stir in 1/4 cup sugar and cornstarch.
In double boiler cook egg mixture over hot, not boiling water, stirring frequently, 20 mins or until cystard thickly coats a spoon. Remove 1 cup custard and stir in chocolate and vanilla until well belended. set aside.
Add softened gelatain to remaining custard in double boiler. Cook over hot, not boiling water, stirring frequently, until gelatin is completely dissolved. Stir in rum. Refrigerate, stirring frequently, until mixture mounds slightly when dropped from spoon.
In large mixer bowl beat egg whites w cream of tartar until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff. Gently fold egg whites into rum custard. Spoon chocolate custard evenly into large wine goblets or stemmed glasses, then top with rum custard.
Serving
Suggestions
Garnish w/ chocate curls
Originally Submitted
12/19/2010
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