1 env. Knox gelatin
1/4 c. cold water
5 eggs
1 c. sugar
1/2 tsp. salt
1/2 c. hot water
1/4 c. rum
1 tsp. nutmeg

Beat egg yolks with 1/2 cup sugar and salt. Add hot water gradually and cook in double boiler, stirring constantly. Soften gelatin in cold water, add to the custard and stir until the gelatin is dissolved.