16 May, 2015
Tiny caramelly treats invented by the French. Taste great with desert wine or a small coffee, but I think they are best with a glass of cold prosseco.
Very easy to make, if you have a silicone pan and are patient enough to leave the batter to rest all night in the fridge…
250 ml milk
¼ tsp of powdered vanilla (or any other type of vanilla like vanilla sugar or liquid)
1 egg + 1 egg yolk
Heat the milk with vanilla in it
Mix the sugar and flour in a separate container, preferably one with a spout.
Add the eggs and mix it with a wooden spoon
Add butter to the milk and when it melts, add it to the dry ingredients while stirring all the time
Wait until the batter is lukewarm to add the rum.
Refrigerate for at least 12 hours, and take it out of the fridge at least one hour before baking.
Heat the oven as much as you can up to 270°C.
Pour the batter into the form and put into a hot oven for 10-15 minutes until they rise and are golden brown. Then decrease the temperature to 180°C and bake for another 50-60 minutes.
Let them cool in the pan. By taking them out of the pan while they are still hot you risk to damage the shape (although they will still taste good). Keep them in the fridge and ideally serve them rather cold.