Place half and half in a 4-cup glass measure. Add sugar and salt and
microwave at high for 3-4 minutes or until steaming. Beat eggs and
egg yolk until smooth. Gradually beat a little of the hot half and
half mixture into the egg mixture. Pour the egg mixture back into the
hot cream and microwave at high for 60-90 seconds or until sauce is
slightly thickened, stirring twice. Stir in rum. Chill. Spoon over
chilled fresh fruit in individual dessert dishes.
