Yolks are broken down into a smooth mash with starch. Bottom of a deep pan is coated with butter. Pour sugar and melt to a light caramel. Pour the milk, add vanilla and stir constantly to melt the caramel. Then there was added a thin stream yolk slurry and starch. Stir by not very strong fire continuously until thickening. To the finished cream is added rum. In a baking dish alternate layer of cream, a layer of biscuits. At the top end with a cream. Sprinkle with grated chocolate and ground nuts. Allow to harden in the refrigerator.