Split vanilla pod in half lengthwise using a sharp knife and scrape out the seeds.

Add vanilla seeds to a small sauce pan along with the rum and sugar.

Put sauce pan over medium heat and whisk until sugar is dissolved. Do not let rum/sugar mixture boil.

Remove mixture from heat and continue whisking till cool enough that you can stick a (clean) finger in the mixture without getting burned.

IMPORTANT: If, like me, you’ve no feelings left in your fingertips, use a thermometer to make sure the temperature is less than 60 degrees. Otherwise the eggs may curdle!

Pour in egg yolks and whisk for a few minutes until mixture is light and airy. Set aside to cool further.

In a separate, large bowl, beat the cream to a rather firm state.

Using a large spoon or spatula, carefully fold the egg mixture little by little into the cream.

Start by adding about a fifth of the egg mixture, then carefully fold it in, add another fifth and repeat till done. The goal here is to carefully integrate the mixture evenly into the whipped cream without beating the air out of the whipped cream.

Transfer the parfait mixture to a suitable container, cover and freeze overnight or until solid.

Remove from freezer about 20-30 minutes prior to serving.