In a small mixing bowl, beat egg yolks, egg, cream, sugar, rum extract and salt until blended.
Pour into two ungreased 6 oz. custard cups. Sprinkle with nuts.
Place cups in a baking pan; add one inch of boiling water to pan. Bake, uncovered at 350 degrees F for 25-30 minutes or until a knife inserted comes out clean. Remove from pan to a wire rack, cool 15 minutes.
Refrigerate until chilled.
By Raymonde from North Bay, Ontario
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