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- In top of double boiler, scald milk.
- Slowly add about ¼ cup hot milk to egg, stirring with wire whisk.
- Return mixture to double boiler and continue cooking, stirring constantly, until custard coats metal spoon.
- Add fructose and vanilla and rum extract.
- Mix all fruit together and divide among 8 serving bowls.
- Spoon 2 tablespoons sauce over each serving or, serve sauce in small bowl for dipping.