| • | Take milk in a thick bottomed pan and bring it nearly to a boil.
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| • | Stir actively to avoid formation of protein skin on the milk surface.
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| • | Now take another bowl and beat egg yolks with sugar and gradually stir in warm milk, stirring constantly.
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| • | Pour the above-made egg yolk mixture into the thick bottomed pan and let it cook. Stir until sauce coats back of spoon.
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| • | Strain through a fine mesh strainer into a bowl and let it cool.
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| • | Stir in rum and whipped cream. Allow to cool.
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| • | Decorate with chilled fruits and serve. |
