Rum Cream Mold

Dissolve the gelatin or cornstarch in the cold milk. Set aside.

Scald the cream and the 1 cup of milk.

Beat the egg yolks with the sugar and salt. Take a few spoons of the hot cream mixture and slowly add to the egg mixture. Slowly add the rest of the cream mixture.

Place in the top of a double boiler to cook, stirring until it begins to thicken. Lower the heat and cook until the mixture coats the spoon. Remove from heat and allow to cool somewhat.

Add slowly the gelatin or cornstarch and stir well. Add the rum, blending well. Pour the mixture into a wet mold and chill for 2 hours.

When ready to serve, unmold, place dots of whipped cream over it and sprinkle with ground almonds.