3 egg yolks
1/4 c. sugar
1 tbsp. dark rum
Pinch of salt
5 tbsp. cornstarch
3 tbsp. milk
2 c. heavy cream, scalded and cooled
1/2 inch cinnamon stick
1 c. ground almonds
1 egg, beaten
1 c. Zwieback crumbs
Oil for deep frying
1/4 c. dark rum (brandy may be substituted)

Beat together the egg yolks, sugar, 1 tablespoon rum and salt until lightly thickened. Mix cornstarch and milk into a smooth paste and add to egg mixture gradually add creme and cinnamon stick. Cook in top of double boiler over boiling water, stirring constantly until thick and smooth. Remove cinnamon stick and pour mixture into a buttered shallow 9 x 12 inch pan to a depth of 3/4 inch. Chill thoroughly, cut cream into desired shapes and roll in ground almonds. Dip pieces into beaten egg then roll in Zwieback crumbs. Chill once again. Heat oil to deep - fry stage and fry cream until lightly browned, then drain on paper towels and arrange on heated serving platter. Heat rum in small sauce pan, ignite and pour over cream. Serve immediately.