Chocolate Rum Angel

Blend first four ingredients in top of double boiler and cook over simmering water, stirring until mixture is of custard consistency and coats a spoon about 10 to 15 minutes.

Soften gelatin in cold water and add to hot custard, stirring to dissolve.

Remove 1 cup of custard and add to chocolate chips. Still until chocolate is melted.

Set aside.

When remaining custard is cool, add rum or flavoring and chill until mixture just begins to thicken.

Whip cream and fold into chilled custard. Pour mixture into a 9-inch spring-form pan or 9 x 13-inch pan. Drizzle chocolate custard over top and sprinkle with almonds. Chill to set.

If using spring-form pan, unmold.

Cut into servings and garnish each with sweetened whipped cream and a strawberry.