Mix cornstarch with 1/4 cup milk to a smooth paste. Beat in Egg Yolks. Combine remaining milk, heavy cream, sugar and almonds in saucepan. Bring to a boil. Lower heat and stir in cornstarch mixture. Cook 5 minutes over low flame, stirring constantly. Remove from heat and stir in rum. Fold in stiffly beaten egg whites. Pour into serving dish and chill. Serve with a warm fruit sauce.
