Boil the milk, vanilla sugar, vanilla extract, rum and butter in a saucepan.
Mix the whole egg and yolk in a salad bowl.
Beat thoroughly. Then mix the flour and sugar.
Add the beaten eggs. Beat the preparation.
Blend in the hot milk/butter mix and dilute. It’s best to leave the dough to rest for 24 hours in the refrigerator.
Pre-heat the oven to 250°C. Fill the mould up to ¾ high.
Cook twice: 10 minutes at 250°C. Then 50 minutes at 180°C
You can replace the rum with other flavours like orange blossom.