Walnut Cream

Blanch the walnuts in boiling water for 2 minutes, then drain and cool slightly; rub off the papery skins with a clean cloth to remove bitterness.

Grind the blanched walnuts finely using a food processor or nut grinder until they reach a smooth, butter-like consistency.

Heat the milk in a heavy-bottomed pot over medium heat until steaming but not boiling.

Stir the sugar into the warm milk, mixing continuously until fully dissolved, about 2 minutes.

Add the ground walnut paste to the milk and sugar mixture, stirring constantly to ensure there are no lumps.

Simmer the walnut cream over low heat, stirring frequently to prevent sticking and scorching, for 5 minutes until it thickens slightly.

Remove from heat and stir in the rum, mixing well to combine.

Pour the walnut cream into serving bowls and let cool to room temperature or serve warm, as preferred.