For a dozen:
- 1 / 2 liter of milk
- 1 / 2 vanilla bean or vanilla extract or powder
- 2 whole eggs + 2 egg yolks
- about 8 tablespoons rum
- 100 g flour
- 200 g caster sugar
- 25 g butter
- 1 / 2 liter of milk
- 1 / 2 vanilla bean or vanilla extract or powder
- 2 whole eggs + 2 egg yolks
- about 8 tablespoons rum
- 100 g flour
- 200 g caster sugar
- 25 g butter
The recipe is from the site marmiton.org. It is the day before because the dough must rest 24 hours. Plan a fluted silicone mold for this recipe. It's really simple when stripping.
Boil the milk with the vanilla and butter.
Mix in a bowl the flour, whole eggs + yolks and sugar. Then slowly pour the hot milk, mixing well. Cool and add rum. Refrigerate 24 hours. The next batter out, let's take a little room temperature. Then pour into the molds 3 / 4. Place in hot oven (220 °) for 10 minutes maximum (or 7-8 minutes by size of the molds). 1h then (more or less) to 180 °. Turn out when it is tepid. The taste when completely cooled.
Boil the milk with the vanilla and butter.
Mix in a bowl the flour, whole eggs + yolks and sugar. Then slowly pour the hot milk, mixing well. Cool and add rum. Refrigerate 24 hours. The next batter out, let's take a little room temperature. Then pour into the molds 3 / 4. Place in hot oven (220 °) for 10 minutes maximum (or 7-8 minutes by size of the molds). 1h then (more or less) to 180 °. Turn out when it is tepid. The taste when completely cooled.
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