Make the pastry cream. Whisk the eggs with the sugar until the mixture is pale. Add the cornstarch and mix gently to form a smooth batter. Split the vanilla bean in half, scrape out the seeds, and add them to the milk. Heat the milk in a saucepan.

Pour the milk in two additions over the egg/sugar mixture. Cook over low heat, stirring, until thickened. Cover directly with plastic wrap and chill for 1 hour. For the almond cream, mix the softened butter and sugar until light and fluffy. Add the egg yolks one at a time.

Add the almond flour. Combine the pastry cream with the almond cream, then add a capful of rum. Chill. You will have enough left over to make a small galette.

Roll out one sheet of pastry to a 9 1/2-inch (24 cm) circle. Pipe the frangipane from the center outward in a spiral, leaving a 3/4-inch (2 cm) border. Place the fève (small charm) near the edge. Moisten the border with water, then place the second sheet of pastry, rolled to a 10-inch (26 cm) circle, on top. Press and crimp the edges to seal. CHILL IN THE REFRIGERATOR FOR AT LEAST 1 HOUR.

Flip the galette so the flat side is on top. Brush with the egg wash, then CHILL AGAIN FOR 30 MINUTES. Brush with a second layer of egg wash and score decorative patterns. Don’t forget to poke 5 small holes: 1 in the center and 2 on each side. Bake at 400°F (200°C) for 10 minutes, then at 350°F (180°C) for 30 minutes. IT'S READY!