1 recipe custard
1 env. unflavored gelatin
2 tbsp. rum
1 c. ground hazel nuts or pecans
1 c. whipping cream
Whole hazel nuts for garnish

CUSTARD:

1 c. milk
2 tsp. vanilla extract
1/4 c. all purpose flour
1/2 c. sugar
3 egg yolks

Combine milk and vanilla in saucepan and heat to just below boiling point. Combine flour and sugar and blend. Add egg yolks and beat with electric mixer. Pour milk slowly over flour mixture, stirring constantly with wooden spoon until blended well. Pour into top of double boiler. Cook over boiling water and cook until thick and smooth, stirring constantly.

Prepare custard as above. Soften gelatin in 1/4 cup water and add to custard, stirring until dissolved. Cool to lukewarm. Add the rum and chill until partially set. Add hazel nuts and mix well. Beat cream until stiff peaks form, fold into hazel nut mixture. Turn into lightly oiled 6 cup mold and chill until firm. Turn out onto plate and garnish with whole hazel nuts.