Preparation Time : 20 minutes
Resting Time : 1 hour
Baking Time : 20 minutes
Serves : 8 pers.

INGREDIENTS

• 1 large egg and 1 egg yolk
• 1 teaspoon of dark rum
• 13.5 fl oz of whole milk
• 4.2 oz of white powder sugar
• 2.1 oz of flour
• 0.4 oz of butter
• 2 teaspoons of  pure vanilla extract
• 1 pinch of salt

             Canneles molds (like mini bundt pans)

PREPARATION:

• Pour the milk in a small pan and add the butter in small cubes
• Bring the mixture to a boiling stage and remove from oven
• In a large ceramic bowl. Break the egg, add the additional egg yolk, the sugar, the vanilla and the salt. Whisk the mix firmly.
• Add slowly the flour, then the rum and finally the warm milk.
• Let the dough rest for 1 hour on a counter or in the fridge
• Butter the bottom of the 8 little molds (specific molds)
• Pour the mixture and leave at least  1/2 inch on the top
• Place the molds in the oven at a 300 degrees for approx. 20 minutes
• The cakes should be lightly brown on the center and darker brown on the edge
• Extract the little cakes from their mold quickly after removing them from the oven and let them cool off. Turn them upside down.

Bon Appétit !