Remove skin from jicama and grate. Place in a pan on low heat until the mix is dense.
Place 2 cups of milk and sugar in a pot and cook until mixture becomes thick, stirring constantly. Once thick, remove from heat, add jicama and mix well. Dilute egg yolks in ¼ cup of milk and blend very well. Begin to add slowly to jicama mix, stirring constantly to avoid egg from setting.
Return to heat and keep stirring. Add rum and let cook for a few more minutes.
Let stand and once cool, pour mixture into martini cups, decorate with almonds and peppermint.