3/4 c. (about 11 or 12) egg yolks
1/2 tsp. salt
1/3 c. sugar
1/2 tsp. rum flavoring
3 c. light cream or milk
1/2 c. sliced almond

Beat egg yolks with salt, sugar, rum flavoring and cream. Pour into 6 custard cups (6 ounce or 3/4 cup size); sprinkle with nuts. Set in pan of water half the depth of custards. Bake in 350 degree oven until custard tests done in center, about 35 minutes. Serve warm or cold from custard cups.