To Make Caramelized Almonds:

On a baking sheet, toast almonds in a 350 degree F oven for approximately 10 minutes.  Stir frequently to avoid burning the almonds.  Let cool slightly. 

Over medium high heat, boil the granulated sugar and water in a saucepan.  Let cook until the color of the sugar syrup turns to a golden amber color.  Remove from heat and stir in almonds.  Pour onto a parchment lined cookie sheet immediately.  When cool (about 10 minutes), pulse almond mixture in a blender or food processor until finely ground.  Set aside.

Prepare individual serving dishes by breaking up ladyfinger to line the bottoms.  Spoon rum and coffee mixture over ladyfingers.  Set dishes aside.

To Make Custard:

Boil milk.  Beat the egg yolks and granulated sugar together in a mixing bowl, until they are pale yellow and form a ribbon when poured from a spoon.  Beat in the all-purpose flour.  Temper the egg mixture by slowly beating in the hot milk in a slow, thin stream.  Pour mixture into a large saucepan and boil slowly for approximately 2 minutes. Remove from the heat and stir in vanilla and butter. 

Using a standing or hand-held mixer, beat egg whites and salt until soft peaks form.  Add granulated sugar and whip until stiff peaks form.  Fold the egg whites and about 3/4 of the powdered, caramelized almonds into the milk mixture. 

Spoon custard into the dessert dishes.** Chill for 2 to 3 hours.  Sprinkle with remaining caramelized almonds just before serving.