Ingredients
Preparation
1. Place a loaf pan in the freezer to cool.
2. Chop the prunes without pit into small pieces and put them to soften in a bowl with a glass of rum and two tablespoons of water.
3. In a saucepan, heat the cream with the milk, half the sugar and a pinch of salt for 5 minutes over low heat, until it dissolves (you will notice the formation of small bubbles on the edge of the pan)
4. In a bowl, beat the egg yolks with the other half of the sugar: they should be very yellow and fluffy.
5. Pour the hot cream into this bowl, stirring constantly.
6. Put everything in the saucepan and simmer for another 5 or 6 minutes: the cream must be heated (up to 175 °, if you have a cooking thermometer) avoiding boiling.
7. Pour everything into the cold mold, adding the chopped prunes soaked in rum and covering with the plastic film in contact.
8. Let stand in the refrigerator for at least 5 hours (preferably overnight).
9. Remove from the freezer and form the cream cups adding more prunes and decorations to taste.