Step 1: Bake the Puff Pastry:
Preheat oven to 400°F (200°C).
Roll out each puff pastry sheet to fit a 9×13-inch baking dish or sheet pan.
Place each sheet between two pieces of parchment paper and sandwich with a second baking tray to prevent puffing.
Bake for 15–18 minutes, until golden and crisp. Let cool completely.
Once cooled, cut one sheet into squares (these will be the top layer for serving).
Step 2: Prepare the Custard Base
In a large saucepan, whisk together egg yolks, sugar, and flour until smooth.
Gradually add milk, whisking constantly to avoid lumps.
Cook over medium heat, stirring frequently, until the mixture thickens to a pudding-like consistency (about 10–12 minutes).
Remove from heat and stir in vanilla extract and rum, if using. Let cool to room temperature, stirring occasionally to prevent skin from forming.
Step 3: Whip the Cream
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