1. Beat the egg whites until stiff, set aside. 2. Mix the cornstarch with ¼ cup of milk to make a smooth paste, then beat in the egg yolks. 3. Combine the remaining milk, cream, sugar and almonds in a saucepan and bring up to boiling point; remove pan from the heat and stir in the cornstarch mixture. 4. Return to the heat and cook for 5 minutes on a low heat, stirring constantly. 5. Remove pan from heat and stir in rum; allow to cool slightly before next step. 6. Using a metal spoon, fold in the beaten egg whites; pour dessert into a serving dish and chill. 7. SPECIAL NOTE: This dessert contains uncooked egg whites and therefore may not be suitable for some people e.g. pregnant women or the infirm. ---------------------------------------------------------------------------
Nutrition
Ingredients
