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The fluted

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

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.

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beef bourguignon

For 2 persons: 500 g
beef bourguignon
4 carrots 2 onions

1 bottle of red Burgundy

1 bouquet garni Salt and pepper
About 60 g butter
A little flour

This recipe is prepared beforehand, two days before.
1st day: In a large bowl, pour the entire bottle of wine. Add the bouquet garni, carrots and sliced onions chopped medium pieces. Put the meat cut into medium sized pieces. Marinate in refrigerator 24 hours.
2nd day: Dip each piece of meat in flour. In a saucepan, add butter and add onions to melt. Then brown the meat over high heat.
Add all the juice with the wine that was in it except the bouquet garni.
Simmer over low heat for about 8am.
3rd day: the heat and serve with potatoes.