Instructions: In a double boiler, combine egg yolks, milk, vanilla, sugar, salt and cornstarch. Cook until thickened. Remove from heat. Add nutmeg and rum. Set aside.

Lightly oil a springform pan with nonstick vegetable spray. Cover bottom of pan with slices of angel food cake. Add 1/2 cup crushed macaroons, followed by 1/2 custard mixture. Repeat cookie layer and custard. Cover and refrigerate overnight. Remove sides of springform pan and serve with whipped cream and toasted coconut.

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