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| - | * Batter needs 48 h resting, actually cooking is 15' freezing of molds, then 55' baking. | ||
| - | * Below recipe is for 11 molds at 72 gr batter each: | ||
| - | ===Batter=== | ||
| - | * 500 gr milk | ||
| - | * 1 vanilla pod, split and scaped | ||
| - | * 50 gr butter | ||
| - | |||
| - | ➡️ Bring milk and vanilla to a simmer, add butter and wait until it's reached 85°. Meanwhile: | ||
| - | |||
| - | * 3 yolks | ||
| - | * 1 whole egg | ||
| - | * 225 gr sugar | ||
| - | * pinch of salt | ||
| - | * 60 gr rum (overproof Jamaica works well; some recipes also use Grand Marnier). | ||
| - | |||
| - | ➡️ Whisk, then temper with the hot milk mixture: Add hot milk bit by bit while whisking, then finally add rum. Then pour this egg-milk custard into: | ||
| - | |||
| - | * 125 gr flour | ||
| - | |||
| - | ➡️ Whisk briefly, but don't overwork, strain and add vanilla bean back to infuse further. Cover in clad wrap and rest for 48 hours in fridge. Take out of the fridge 2 hours before baking, strain again. | ||
| - | |||
| - | ===Molds=== | ||
| - | |||
| - | * Line molds with 50 gr beeswax and 100 gr butter. | ||
| - | * The beeswax is an absolute b*** to clean, it makes the sponge go slimy forever and the dishwasher dirty, so we keep it in a plastic back that we place in hot water to melt. Use disposable grill trays to prevent having to deal with it afterwards. | ||
| - | * If the molds are room temp or hot doesn' | ||
| - | * If using new molds, season them by filling them with oil and baking for 1 hour at 150°C. | ||
| - | * Only use a paper cloth to clean them after each use. | ||
| - | |||
| - | ===Baking=== | ||
| - | * Fill each mold with 72 gr | ||
| - | * 10' at 260°C, without opening lower temperature to 200° and bake for another 44'. | ||