Method of Preparation:
Caramelise 1/2 cup sugar with 1/4 cup water and let it cool.
Mix together condensed milk and milk. To this add 1/2 kg sugar. Dissolve gelatin in 1/4 cup water. Beat yolk and cornflower together and add this to the milk mixture along with the gelatin. Cook this mixture till it forms a custard consistency and let it cool. Add vanilla essence, rum, skin of orange to the custard. Beat the egg white well and pour it on top of the custard. Pour the prepared caramel over the custard. Decorate with cream and bits of cashew nuts. Refrigerate well and serve.