How to cook
Heat the milk with the sugar over low to moderate heat.
Beat the eggs with the flour and brown sugar. You can also add a little milk to the mixture to dilute it.
Pour the egg mixture into the warm milk in a thin stream, add the rum, vanilla and essence and stir the egg cream vigorously for 7 minutes on low to moderate heat. The temperature should not exceed 194°F (90 degrees), so that the cream doesn't smell of boiled eggs.
If after 7 minutes the cream has not thickened, increase the time by a minute or two.
Distribute the prepared pudding in bowls and leave them to cool for a few minutes, then work on the rum reduction sauce.
Pour 6-8 caps of alcohol, mix it with brown sugar and allow the liquid to reduce by almost half. Remove it from the heat, wait 2-3 minutes and pour it over the dessert creams. Less is enough.
When the rum dessert cream cools, it is ready to eat, but if you like, you can make sure they're chilled before serving them.