Method

1. Heat milk, butter, and vanilla in a small pot (do not boil).

2. Sift flour, sugar, and salt into a bowl. Set aside.

3. Lightly mix egg yolks and eggs with a blender.

4. Gradually temper the egg mixture and slowly add to the cooled milk mixture, as well as the rum. Mix lightly.

5. Sift the wet mixture over the dry mixture and mix well until all lumps are dissolved.

Do not overmix and do not whisk. Everything by hand.

6. Now sift the mixture again into a glass bowl with a lid.

7. Place cling wrap directly on top of the liquid so that it does not form a skin.

8. Place in the fridge for 2 to 3 days.

Baking

Bake in a Canelé pan.

Fill to 5 mm from the rim.

Bake 10 min @ 230°C.

Then 40–50 min @ 170°C.

Watch closely. There will be limited liquid at the end of the baking process. Remove and turn out onto a rack. Leave to cool and harden. The cookie will be completely crisp after a few minutes.