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1. Sprinkle the gelatin over ¼ cup of cold water and set it aside to soften. Meanwhile, with a whisk or a rotary or electric beater, beat the egg yolks and 4 tablespoons of the sugar together in a mixing bowl until the yolks are pale yellow and thick.
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2. Pour the evaporated milk and the cornstarch mixture into a 2- to 3-quart enameled, stainless-steel or glass saucepan. Stir over low heat until the milk thickens enough to coat the spoon heavily.
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3. Remove the pan from the heat and, beating constantly, add the egg yolks and softened gelatin. Return the pan to low heat and continue to stir until the mixture is smooth and thick enough to coat the spoon heavily.
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4. Do not let the custard come near the boiling point or it will curdle; if it seems to be getting too hot, lift the pan off the stove to cool it. It must heat long enough, however, to thicken.
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5. Strain the custard through a fine sieve into a large mixing bowl. Then warm the rum in a small pan over low heat. Off the heat, ignite the rum by touching a lighted kitchen match to it and shake the pan gently back and forth until the flame dies. Stir the rum and vanilla into the custard.
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6. Wash and dry the whisk or beater; then, in a separate bowl, beat the egg whites until they are frothy. Add the remaining 4 tablespoons of sugar and the salt, and continue beating until the whites are stiff enough to stand in firm, unwavering peaks on the beater when it is lifted from the bowl.
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7. Set the bowl of custard into a pot or another larger bowl filled with crushed ice or ice cubes and cold water. Stir the custard for 4 to 5 minutes, or until it is quite cold and begins to thicken. Scoop the egg whites over the custard and, with a rubber spatula, fold them together gently but thoroughly.
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8. Ladle the souffle into a 1-quart souffle dish and refrigerate for at least 3 hours, or until firm and set.
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