Rum Pudding with Raspberry Glaze

Pudding6 egg yolks 1/2 teaspoon salt 1/2 cup sugar1 1/3 cups milk2 envelopes (.25 ounce each) unflavored gelatin9 tablespoons rum2 cups whipped creamRaspberry glaze2 bags (10 ounces each) frozen raspberries1 cup sugar2 tablespoons corn starch 2/3 cup cold waterCombine yolks and salt in bowl; beat until thick and creamy. Beat in sugar. In a pot combine milk and gelatin, stir over flame until gelatin is dissolved and there are no lumps; cool on counter.Add gelatin to egg mixture, beat well. Add rum, beat again. Fold in whipped cream. Put in refrigerator to set.For the glaze: In a medium saucepan combine raspberries, sugar, corn starch and water. Heat to a boil, stirring; then cook 10 minutes on low, stirring constantly. Press mixture through strainer to remove seeds. Chill until jelly like.Serves eight to 10.Cook's note: I serve the pudding in margarita glasses with a big spoon of glaze on top. Garnish with fresh fruit if desired.Nutrition values per serving: 234 calories, 7 g fat (4 g saturated), 33 g carbohydrates, 1 g fiber, 4 g protein, 142 mg cholesterol, 137 mg sodium.