Pour the milk in a microwave-safe bowl, microwave for 3 minutes.
Sift in the ★ ingredients to the bowl in several batches, while whisking well. (If you don't whisk while adding the ingredients, the corn starch will clump up, so be careful!)
Add the egg yolks in several batches and whisk well. Microwave for about 5 minutes, remove and stir well to combine the ingredients thoroughly 3 times while microwaving. Cook through the cream until it becomes bubbly like it's boiling.
Mix in the butter and vanilla extract to the cream from Step 3.
When cooled, add the rum and it's ready!
Use for cream puffs!
Combine with heavy cream, and use for mille crêpes!
You can make chocolate custard cream by adding about 4 tablespoons of cocoa powder! It's delicious too.
Story Behind this Recipe
I added my own twist to a recipe that came with my oven.
Even if you have lumps in the cream, keep on whisking well and it will become smooth. Adding rum to the cream enhances the flavor, and it'll taste just as good as the store-bought kind. If serving to children, you could omit the rum! Once the cream is chilled, it will be firmer than shown in the photo (the consistency will be ideal for squeezing out with a pastry bag). During cooling if the surface of the cream becomes too dry, and a thick film will appear. So be sure to cover tightly with plastic wrap to prevent it from drying out.