Use a knife to scrape out the seeds from the 2 Vanilla beans and add them to the 1 L Milk in a pot. Bring the milk to a boil, stirring occasionally to prevent the milk from boiling over.
Now, separate the 8 Egg yolk. Whisk the egg yolks and 140 g powdered sugar with a hand mixer or food processor until the mixture is thick.
Once the egg mixture is almost white, stir in the 80 g cornstarch.
Gradually add the mixture to the milk while stirring constantly and bring it back to a boil.
Now the vanilla pudding needs to cool. To prevent a skin from forming on the pudding, I recommend covering it with plastic wrap. Make sure the plastic wrap is placed directly on the surface of the pudding.
Herrencreme
While the pudding is cooling, you can whip the 400 g heavy whipping cream until stiff and set it aside in the fridge.
Cut the 200-300 g dark chocolate into small pieces and shavings using a knife.
Once the vanilla pudding is completely cooled, remove the plastic wrap and give the pudding a good stir.
Carefully add the rum. I can't provide you with exact measurements for this, as I go by feeling. Just make sure it doesn't get too runny. Too much rum will dilute the pudding.
Once the flavor is to your liking, stir in the chopped chocolate and shavings.
Finally, gently fold in the whipped cream. I like to use a slotted spoon for this step.