Eggnog-Spiced Yule Log

Instructions

1. 1

   In a small bowl, sprinkle the gelatin on the water and let bloom for 5 minutes. Set aside.

2. 2

   In a saucepan off the heat, combine the brown sugar and flour. Add the eggs and whisk until smooth.

3. 3

   Gradually whisk in the milk and cream. Bring to a boil over medium heat, whisking constantly and scraping the sides and bottom of the pan. Simmer over low heat,

4. 4

   1 to 2 minutes. Remove from heat and add the gelatin, stirring until dissolved. Add the butter, stirring until melted. Stir in the rum and vanilla. To prevent a skin from forming, lay a sheet of plastic wrap directly on the surface of the hot cream. Let cool.

5. 5

   Refrigerate until chilled, about 2 hours.