Drain cherries, reserving
juice; set aside. Mix eggs, sugar, and salt in heavy 2-quart
saucepan. Stir in milk. Cook over medium heat for 10 to
15 minutes, stirring often, or until heated through. Remove
from heat. Stir in reserved cherry juice and vanilla. Cover
and refrigerate for at least 2 hours. Just before serving,
stir in half-and-half and rum. Sprinkle with nutmeg. Serve
immediately. Garnish each serving with a stemmed cherry.
Makes about 12 servings, 1/2 cup each.