Rum (as desired), six egg yolks, six cups of milk, one cup of sugar, half a cup of almonds.
Soak the almonds in boiling water and peel them; mix them in a blender with a little milk to liquefy. Heat the milk, add the sugar and almond cream. Stir constantly until the sugar is dissolved and the mixture is creamy. Remove from the heat. Now, beat the the egg yolks with the rum, pour into the milk mixture and continue to stir, until the mixture is smooth. Pour into a glass and serve.