For the custard:

1. Combine the milk, sugar and cornstarch in a medium saucepan over a medium heat.
2. Let the milk heat to a scald, the point where bubbles form around the edges.
3. Gently, whisk while heating the milk mixture to prevent clumping.
4. Remove the milk from the heat. Add two tbs. of scalded milk to the beaten eggs and whisk. Slowly, add the eggs into the milk mixture, whisking the milk constantly.
5. Return the pan to the heat and whisk gently until the custard thickens, three to four minutes. DO NOT BOIL.
6. Remove the custard from the heat and stir in the vanilla.

For the sauce:

1. In a small sauce pan (or skillet), melt six tablespoons of unsalted butter.
2. Once the butter has fully melted (be careful not to let the butter brown), add in three quarters of a cup of brown sugar, and whisk until the sugar has dissolved into a thick liquid.
3. Whisk in the heavy cream, followed by the rum, and finally the vanilla.
4. The mixture thickens significantly as it cools.

For the topping:

1. Cook the bacon until crisp.
2. Heat a small frying pan with the tbs. of butter.
3. Add in the sliced almonds, raisins and brown sugar.
4. Cook until the almonds are slightly golden. Turn the heat off and crumble in the bacon.
5. Set aside to cool.

Assembly:

1. Place a bit of the almond, bacon mixture at the bottom of a bowl.
2. Top with a dollop of fresh whipped cream, follow by spoonful or two of the custard, followed by the rum sauce.
3. Again, layer the almond mixture, followed by the whipped cream, followed by the custard, followed by the rum sauce.
4. Repeat this until all of the custard is used.
5. Top a cherry and serve!