Beat yolks hand. Sugar (150 g) put in the milk and add them to the egg yolks. Put the mixture on the stove with the essence of rum and stir to thicken as cream. When it thickens remove from heat and let it cool. Beat the pastry cream with powdered sugar using a mixer. Carefully pour cream to already up the cold cream and stir gently. You should get similar cream. Transfer received cream in a box and store in the freezer for about 3 hours.