In a bowl, mix sugar and flour by hand.
Meanwhile, boil the milk with the butter nut and vanilla extract.
Then make a hole in the mixture of sugar and flour, add the whole eggs one by one and then the egg yolks. Mix well.4 Then, add the hot milk, little by little to the mixture, stirring well.
At the end, add the rum. Let cool and put in the fridge for 24 hours.
The next day, preheat the oven th.7 (210 ° C).
Fill silicone fluted molds with the dough that has been removed from the fridge 30 minutes before.
Bake between 35 minutes and 45 minutes.
When they are cooked, turn them out and let them cool.
* It is very important to make them with whole milk and let the dough rest.
Enjoy your meal from
Ingredients
Directions
In a bowl, mix sugar and flour by hand.
Meanwhile, boil the milk with the butter nut and vanilla extract.
Then make a hole in the mixture of sugar and flour, add the whole eggs one by one and then the egg yolks. Mix well.4 Then, add the hot milk, little by little to the mixture, stirring well.
At the end, add the rum. Let cool and put in the fridge for 24 hours.
The next day, preheat the oven th.7 (210 ° C).
Fill silicone fluted molds with the dough that has been removed from the fridge 30 minutes before.
Bake between 35 minutes and 45 minutes.
When they are cooked, turn them out and let them cool.
* It is very important to make them with whole milk and let the dough rest.
Enjoy your meal from
English 
French 