Rum cream ster chefs

1. In the top of a double boiler, blend the egg yolks and sugar.
2. Place this over boiling water and whisk until warm to the touch.
3. Add the butter, 1 or 2 pieces at a time.
4. When all of the butter has been incorporated, whisk until lightly thickened, 1 or 2 minutes longer.
5. Remove from heat and cool, whisking occasionally.
6. When cool, gradually whisk in the rum and fold in about 1/3 cup of whipped cream.
7. Chill.