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Custard Flavored with Rum

Soak an ounce of gelatine in one pint of cold milk for fifteen minutes and then stir it over the fire until dissolved. Rub six ounces of loaf-sugar on the yellow rind of two lemons and put into the boiling milk. Beat the yolks of nine eggs in one pint of milk, pour it into the saucepan with the milk and gelatine, and stir the whole over the fire until on the point of boiling; then remove from the fire and continue stirring until nearly cold. If the custard is allowed to boil, the eggs will curdle. Mix in two wineglassfuls of rum when the custard is quite cold. Pour the custard into a mould which has been rinsed out with cold water, and pack in ice. Before serving, dip the mould into tepid water, turn the custard out onto a dish, and squeeze over the juice of a lemon, and serve.