Crispy dark caramelized crust with custardy vanilla rum interior.
Prep time
15 min
Cook time
50 min
Calories
140 kcal
Boil milk, butter, vanilla. Pour over yolks, egg, sugar, flour, rum. Chill 24-48h.
Butter or beeswax-coat copper molds, fill 3/4 full.
Bake 10 min at 240°C then 40 min at 180°C until deep mahogany color.
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