1

In the top of a double boiler, combine milk, salt and tapioca; cook over hot water until thick and smooth. Add the sugar; cook until dissolved. Cool.

2

In separate pan, combine apples, water, jam and cinnamon; Bring to a boil, turn down to simmer, and cook until soft and well done.

3

Preheat oven to 350 degrees F.

4

Add yolks to milk mixture, one at a time, stirring well after each. Add rum. Add apple mixture to milk mixture.

5

Beat egg whites until stiff; fold into apple mixture. Pour into a 1 quart souffle dish, place in a pan of water 1" deep and bake for about 1 hour.

6

Serve immediately topped with whipped cream and nuts.