Number of persons: 12
50 cl of whole milk
200 g of sugar
100 g flour
2 whole eggs
2 egg yolks
25 g of butter
3 tablespoons rum
1 vanilla pod or 1 tablespoon liquid vanilla
20 g of sweet butter
Wet the pan slightly before pouring the milk to prevent it from sticking to the walls.
Incise the vanilla pod and scratch the interior to recover the seeds.
Cover and let stand for 15 minutes.
Meanwhile, whisk whole eggs and yolks with sugar until mixture doubles in volume.
Stir in the flour then gradually pour the warmed milk.
Let cool at room temperature then perfume with rum. Cover and place in the refrigerator for 24 to 48 hours.
This rest period is necessary for the dough to rest and take the right consistency.
D-day before cooking, get out of the cold, mix again and let stand 1 hour.
Butter the mussels and put a piece of butter in each and then put them on a perforated baking sheet for good heat diffusion. Put everything in the oven, preheating it to 220 ° C (thermostat 7-8).
Once very hot, pour the dough into the molds filling them at ¾.
Bake for 5 minutes of cooking at 220 ° C then lower to 180 ° C for 1 hour of additional cooking.
If you do not have a copper mold, you can take silicone molds. Be careful, however, the quality of the silicone that must be able to withstand very high temperatures.