Banana Rum Custard

4 egg yolks

2 cups half-and-half

1/4 cup sugar

1/4 teaspoon salt

1 tablespoon dark rum

1 teaspoon vanilla        

 In the top of a double boiler over hot water, beat together egg yolks, half-and-half, sugar and salt. Continue cooking and stirring until mixture is slightly thickened. The mixture should be thick enough coat a spoon. Strain custard; add rum and vanilla. Let cool, cover, and chill. This sauce after chilled is still just thin enough to ladle over sliced bananas in a small bowl or dessert dish.