CANNELES (RUM FLAVORED CUP CAKES)

INGREDIENTS (for 16 pieces) 
500 ml of milk

2 whole eggs (60 gr)
4 eggs yolks (80 gr)
1/2 vanilla pod or 1/2 tsp of vanilla extract
50 gr of brown rum
75 gr flour
35 gr cornstach
250 gr granulated sugar
30 gr butter 








DIRECTIONS 


The day before: Boil the milk with the vanilla and butter. During this time, combine the eggs and the sugat in a bowl, and whisk until you get a smooth white mixture. Then add the flour and the cornstarch. Mix to combine in order to obtain a fluid dough like a pancake batter. Let it cool, and then add the rum. Reserve in the refrigerator for 24 hours at least. 
The next day: Preheat the oven to 460°F (230°C). Pour the batter in the mini cup cake moulds, by filling them only 3/4: pose the moulds on a parchment paper, and bake on high for 5 minutes, then lower the temperature to 350°F (175°C) and continue baking for 1 hour. The tops must have a brown crust and a quite moist interior.Unmold still hot. 


Exquisite for breakfast or at tea-time with tea, coffee or hot chocolate.




BON APPETIT !

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