1 1/2 cups milk
2 eggs, beaten
1/2 cup granulated sugar
1/4 teaspoon salt
1 envelope unflavored gelatine
1/3 cup cold water
3/4 cup semisweet chocolate chips
2 tablespoons rum or rum flavoring
1 1/2 cups whipping cream
1 angel food cake
1/2 cup sliced almonds
Sweetened whipped cream
Fresh strawberries

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 gelatine in cold water and add to hot custard, stirring to dissolve. Remove 1 cup of custard and add to chocolate chips. Stir until chocolate is melted. Set aside.

When remaining custard is cool, add rum and chill until mixture just begins to thicken. Whip cream and gold into chilled custard. Tear cake into pieces and fold into custard. Pour mixture into a 9-inch springform pan or a 13 x 9-inch pan. Drizzle chocolate custard over top and sprinkle with almonds. Chill to set. If using a springform pan, unmold. Cut into serving pieces and garnish each with sweetened whipped cream and a strawberry.

Serves 14 to 16.