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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
➡️ Bring milk and vanilla to a simmer, add butter and wait until it's reached 85°. Meanwhile:
➡️ 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:
➡️ 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't seem to make a big difference. Fill with wax, then pour off and rest mold upside down for 15' in freezer.
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'.