Eggnog Panna Cotta - cooking recipe

Ingredients

3 teaspoons gelatin powder
295 g condensed milk
1 3/4 cups cream
1 vanilla bean, split, seeds scraped
2 tablespoons dark rum

Preparation

Lightly grease 6 small dariole moulds.
Place them on a baking tray.
Sprinkle gelatine over 2 tblsp water in a small bowl.
Combine condensed milk and cream in a saucepan.
Add vanilla seeds and then add bean.
Stir over low heat till hot.
Stir in rum and gelatine, stir till gelatine dissolves.
Remove from heat and let sit 10 minutes to infuse.
Strain mixture into jug, discard vanilla bean.
Pour custard into moulds, cover and chill for 4 hours or till set.