- 1/2 liter of milk
- 2 whole eggs + 2 eggs yolks
- 1/2 vanilla stick or 1/2 teasp of vanilla extract
- 3 or 4 tbsp of rum
- 1 cup of flour
- 1 cup of sugar
- 2 tbsp of butter
Directions:
The day before: boil the milk with the vanilla and butter. During this time, mix the flour and sugar then add in the eggs, pour in the hot milk.
Gently mix in order to obtain a fluid dough like a pancake batter, let it cool, then add in rum.
Place it in the refrigerator for 24 hours at least, 48 hours at maximum.
The next day: Preheat the oven to 500°F (250°C).
Pour the batter in the mini cup cake moulds, by filling them only 3/4: pose the moulds on a cooking sheet, and cook on high for 5 minutes, then lower the temperature to 350°F (180°C) and continue cooking for 1 hour (at least, that depends on your oven, at home it takes me 1h20!): tops must have a brown crust and a quite moist interior. Unmold still hot.
It depends when you eat them! The best is for breakfast, so drink with tea or coffee.
