infuse milk with vanilla bean (scrape the seeds, then put into milk along with the pod) and bring to simmer
melt the butter
whisk sugar, eggs, then add melted butter and mix till combined
remove the vanilla pod from the milk
add some of the milk to the egg mixture, then add some flour and continue mixing
add the remaining milk and combine well
add the rum and mix till no lumps
cover the batter with cling wrap and put into the fringe to chill for 24-48h (can be kept for up to 4 days), remember to work the batter before using it
coat the molds with butter and put in the fridge to solidify the butter a bit; preheat the oven to 230°C
fill the molds (3/4), leaving some space from the top
bake at 230 C for 10 mins, the drop the temp to 190-180 and bake for 45-60mins
quickly demold them onto a cooling rack, let cool for 2h at room temperature and then enjoy the delicious treat, custardy inside and crispy outside