Ingredients:
1/5 l fresh cream
7/10 l milk
3 egg yolks
25 g sugar
1 small piece of vanilla
2 tablespoons of rum
powdered cinnamon and cocoa
Preparation:
Boil the milk in a saucepan with the vanilla.
Remove from the heat and strain when cool.
Whisk the egg yolks with the sugar, mixing rapidly (use an electric beater) until they become frothy. Add the cream, the vanilla-infused milk and the rum.
Pour into 4 ovenproof baking dishes and bake at 90° C for 1 hour.
Dust with cinnamon and cocoa before serving.
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