Add <quantity>100<unit>g</unit></quantity> of white sugar and <quantity>70<unit>g</unit></quantity> of cornstarch to a bowl. Mix to combine

Separate <quantity>5</quantity> egg yolks

Add the yolks to the sugar and cornstarch mixture. Mix until you obtain a smooth batter

Add <quantity>1<unit>tsp</unit></quantity> of salt and <quantity>1<unit>tsp</unit></quantity> of vanilla powder. Mix to combine

Place <quantity>750<unit>ml</unit></quantity> of milk in a saucepan over medium heat. Remove from heat before it comes to a boil

Pour half of the heated milk over the sugar and egg yolk mixture. Whisk to combine

Pour the mixture back into the pot with the other half of the milk. Cook over medium heat, stirring constantly until it thickens. Remove from heat

Add <quantity>60<unit>g</unit></quantity> of white chocolate and <quantity>100<unit>g</unit></quantity> of butter. Mix until melted and incorporated

Transfer to a bowl. Pour a dash of rum

Mix with a hand blender until smooth and creamy

Cover the cream with cling film, pressing it against the surface to prevent a skin from forming. Refrigerate until cold. The pastry cream is ready

Fill a piping bag with the pastry cream and use it to fill donuts, tarts, or any other dessert. Enjoy!