Rum Chiffon Cake

1. 1

   Soften gelatin in water for 5 minutes.

2. 2

   Beat egg yolks.

3. 3

   Add milk, sugar and salt and beat.

4. 4

   Cook over low heat, stirring constantly, until the mixture almost boils.

5. 5

   The mixture should coat the back of a spoon, then add the gelatin.

6. 6

   Stir to dissolve. Cool until mixture begins to thicken.

7. 7

   Beat egg whites until stiff.

8. 8

   Fold into custard with rum.

9. 9

   Turn into a baked pie shell. Cover with whipped cream and shaved chocolate.

10. 10

    Chill.

* Per serving · 4 servings · Values may vary.

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