1 tablespoon (15 ml) gelatin

1/4 cup (60 ml) water

• 1/2 vanilla bean or
• 1 teaspoon (5 ml) vanilla extract

In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.

With the tip of a knife, remove the seeds from the vanilla bean. In a saucepan, gently heat the milk with the vanilla seeds and pod.

In a bowl, combine the egg yolks and sugar with a whisk. Gradually whisk in the hot milk. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the cream easily coats the back of the spoon. Remove from the heat and quickly pour into a large bowl. Add the gelatin and stir with a whisk until completely dissolved. Stir in the rum.

Place on an ice bath to cool the cream. Stir with a whisk until the cream thickens and begins to set. Remove the vanilla pod and stir in the whipped cream, folding with a spatula. Spoon into eight to ten dessert cups. Refrigerate for about 2 hours. Serve with fresh fruit and cookies.

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