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Mix eggs, sugar and salt in heavy 2-quart saucepan. Gradually stir in milk.
Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture
just coats a metal spoon; remove from heat. Stir in vanilla. Place saucepan
in cold water until custard is cool. Add rum. (If custard curdles, beat
vigorously with hand beater until smooth.) Cover and refrigerate at least 2
hours but no longer than 24 hours.
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