1. The egg yolk is mixed with sugar.
2. Stir well with a whisk.
3. Add low powder and mix well.
4. Pour in the rum and stir well.
5. Heat the milk in a pot until it boils and turn off the heat.
6. Pour the milk into the egg yolk paste spoon by spoon, stirring thoroughly with each spoonful, until all is poured in.
7. Sift the custard and put it in the pot.
8. Heat on a low heat, stir with a whisk while heating, and scrape the batter on the sides of the pot into the pot. Prevent paste pot.
9. Turn off the heat when the paste thickens and let it cool before use. You can also put it in the refrigerator and use it up within 3 days.
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