Ingredients

2 cups (500ml) whole milk
2 tbsp (30g) unsalted butter
1 cup (200g) sugar
2 large eggs
2 large egg yolks
1 cup (125g) all-purpose flour
1 tbsp vanilla extract
2 tbsp dark rum (optional)
Extra butter for greasing molds

Directions

Warm milk and butter until melted. Let cool slightly.

Whisk eggs, yolks, and sugar until blended.

Add flour and mix until smooth.

Slowly whisk in warm milk and stir in vanilla and rum.

Strain batter, cover, and refrigerate for at least 12 hours.

Butter molds generously and chill them.

Preheat oven to 230°C (450°F).

Fill molds almost to the top with batter.

Bake for 15 minutes, then lower to 190°C (375°F) and bake for 45–55 minutes.

Cool slightly and unmold onto a wire rack.