Makes about 1.3 Liter

    10 Eggs
     2 Vanilla Sugar (Dr. Oetker)
   250 gram fine Sugar (NOT icing sugar!)
     2 cups Bacardi White Rum
     1 cup cold water

Eggs should be at room temperature!

Preparation:
- Put a pan with hot tap water on the stove, and at setting 4 or 5,
  depending on your own stove.  If you notice bubbles on the bottom
  of the pan, than lower the temperatuur a bit because it is too hot.
  Don't know the setting for gas but should be easier to regulate.
- Get 2 bottles or Mason Jars and clean thorougly.
- Have anything else ready you think you need.  Once the process
  start you cannot stop or everything becomes lumpy.

Method:
- Beat the eggs a bit, loosely.  Put the mixture through a ziff to
  take out all the lumpy and hard pieces.  Add the sugar and
  vanilla-sugar and mix and beat well.  NO electric mixers
  of any kind; by hand *only*!

- Add the Rum and water, mix well.  At this time there will be a
  bit of foam ontop of the egg mixture.

- Put the bowl or pan in the hot water and keep beating with 
  the (non-electric) hand mixer until the foam starts to disappear.
  This is a very critical point.  You let it sit to long it becomes
  pudding.  Too short and it will be too thin.  When you check
  your water bath you are not allowed to see any bubbles on the
  bottom of the pan, because this means the water is too hot.

- When done, put immediately in the bottles or Mason jars and
  let cool, then keep stored in the fridge.  Serve with some real
  whipped cream on top, or put some on top of your ice cream
  with some strawberries or blueberries with whipped cream. Delicious!

Personal Comment:
I put the 10 eggs in warm water for about 15 minutes.  I then seperate 
the yolks from the whites and put them each throug a ziff.  Since the 
eggs are warm it goes easier through the ziff to take out the little 
lumps, strings, and other weird thingies.

Thank you Gerrit Grift, of Guelph Ontario, for passing on your mothers' recipe!