Ingredients
2 1/8 cups milk
1 vanilla bean
3 1/2 tablespoons butter
3/4 cup flour
1 1/4 cups sugar
salt
2 whole eggs
1 tablespoon essence
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Stainless saucepan for sauces, reductions, emulsifications
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Stainless saucepan for sauces, reductions, emulsifications
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Add the milk, vanilla bean, and butter to a bowl. In another bowl, add the flour, sugar, egg, and a pinch of salt. Add the milk mixture to the sugar mixture and mix well until it reaches a liquid consistency. Add the rum and stir. Place in the in refrigerator for 1 hour. Preheat the oven to 200 degrees Celsius and lightly oil custard molds. Fill each mold until 1 centimeter from the top and cook for about 5 minutes. Lower the temperature to 180 C and continue baking until the top turns a golden brown.