1 In a saucepan, bring the milk to the boil with the Ricoré and the vanilla sugar. In a bowl, whisk all the eggs with the sugar until the mixture turns white.
2 Pour the milk à la Ricoré over the egg/sugar mixture while whisking. Then add the butter in pieces. Wait 10 minutes, add the flour and rum. Cover and reserve at least 12 hours in a cool place.
3 Preheat the oven to 210 °C (th 7). Mix the dough, spread it in mini fluted moulds generously buttered. Bake and cook about 30 minutes. Turn out and serve warm.