- 500g of whole milk (or even raw milk)
- 65g of semi-salted butter
- 65g of amber rum
- 210g of chocolate
- 210g of sugar
- 170g whole egg
- 2 large egg yolks
- 100g of flour
Add the flour and mix again.
Then pour the contents of the pan slowly while stirring.
Pour into a container. Let cool to room temperature. Cover with cling film and chill overnight.
Heat your oven to 275°C and if the maximum is 250°C, at least to that temperature.
When the oven is hot, bake for 10 minutes at 275°C or 13 minutes at 250°C. Then lower the oven to 180°C and bake again for 35 minutes.
Turn out gently when still warm.