Mix the yeast, a tablespoon of sugar, four tablespoons of milk and a tablespoon of flour in a bowl and let it foam into the heat. Mix the sifted flour with the remaining sugar, salt, egg, oil and add to the bowl with the yeast, add the remaining milk and make the dough.
Roll the dough onto a floured rolling pin, divide it into four parts and roll it out into rolls. Cut them into small pieces and make balls out of them. Coat oil in a bowl and place in a baking dish. Leave to rise in the heat for half an hour. Then preheat them in the oven to 180 degrees, bake until golden, it takes twenty to thirty minutes.
Meanwhile, cook the cream. Boil the milk, the halved vanilla bean and half the sugar and let it brew for a quarter of an hour on a switched off plate; then strain. Mix the yolks with the rest of the sugar and gradually whip half of the hot milk over them. Heat the cream and add the egg yolk mixture while stirring constantly. Stir over low heat for ten minutes to thicken the cream like a thin pudding. Be careful not to cook! Season with rum.
Then you can serve and garnish the food yourself
