Milk for 3 medium-sized custards, cut horizontally in half without seeds
3/4 cup water
1 teaspoon ground cinnamon
3 egg whites at room temperature
3 tablespoons unsalted butter, softened
Sauce: 3 large egg yolks
1 1/2 cups whole milk, scalded
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 tablespoons dark rum
Milk for 3 medium-sized custards, cut horizontally in half without seeds
3/4 cup water
1 teaspoon ground cinnamon
3 egg whites at room temperature
3 tablespoons unsalted butter, softened
Sauce: 3 large egg yolks
1 1/2 cups whole milk, scalded
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 tablespoons dark rum
Place the custard halves with the cut side facing up in a baking dish or ramekin
Dust with cinnamon
Add water
Bake in a preheated moderate oven (350°F) for 25 minutes, or until the custards are set when pierced with a fork but still moist
Remove from the oven
Increase the oven temperature to (400°F)
While this is happening, beat the egg whites until they form stiff peaks
A little at a time, add the softened butter and whisk until fully incorporated
Distribute among the custard cups, forming peaks with the help of a spatula
Place in the hot oven for about 5 minutes or until the suspiration browns slightly
Serve with the sauce made as follows: In a saucepan, combine the egg yolks, milk, and vanilla extract
Cook over medium heat, whisking constantly until thickened slightly
Remove from the heat
Add the dark rum
Allow to cool while stirring occasionally
Cover and refrigerate for 6-8 hours or overnight
Serve chilled over the custard with suspiration
Serves 6-8 people.
