Vanilla Culli Foreign Recipe
1.
In a medium saucepan, put milk, butter, and the vanilla bean pods that have been scraped apart and simmer until it is close to boiling. Mix flour, sugar, and salt in a medium basin. Put the eggs in a separate small bowl and lightly beat them. When the milk mixture in "Step 1" is about to boil, remove from the heat, remove the vanilla bean pods, and set aside. Pour the beaten eggs all at once into the bowl of the flour mixture, pour into the milk mixture, and stir until completely mixed. Add dark rum and mix well. Reduce to room temperature and keep in a tightly sealed refrigerator for 24 hours.
2.
Preheat the oven to 200°C. Coat the inner walls of the 18 molds with butter and take the Coruri batter out of the refrigerator. It will appear slightly separated, so it needs to be stirred until it is evenly mixed. Pour into the prepared mold, almost filled, and bake in the oven for 20 minutes.
3.
Cool down to 175°C and bake for 25-30 minutes. Cool down on the demoulding cooling rack.
Tips:
Non-stick mold unsalted butter can be used without it.
