Instructions

In the bowl of an electric mixer, combine egg yolks, small egg and sugar. Beat at medium speed until light and lemon colored. Gradually add flour and beat until smooth. Remove bowl from mixer and add milk in a steady stream while whisking. Transfer to a heavy saucepan and bring to a boil over medium-low heat, stirring, for 2 minutes. Remove from heat and beat in butter until melted and combined. Stir in the rum, almonds and vanilla. Let cool, covered with buttered waxed paper on surface of cream. Fold in whipped cream.