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1 cup whole milk or half-and-half
1/2 vanilla bean, split in half lengthwise to remove seeds
4 large egg yolks
1/2 cup sugar
3 tablespoons reserved rum, from custard recipe, above
In a medium saucepan, bring the milk, vanilla bean and vanilla seeds to a
simmer over medium-high heat. Remove from the heat and let steep for
5 minutes. Discard the vanilla bean.
2 eggs
1 cup sugar
1 cup milk
2 Tablespoons unsalted butter, melted, plus extra to butter custard
cups
1/2 teaspoon pure vanilla extract
1 1/2 ounces unsweetened chocolate, melted
1 1/2 cups all purpose our
1/4 teaspoon salt
1 1/2 teaspoons baking powder
Thickly butter 8 custard cups. Whip the eggs with a mixer until light
and uffy. Add the sugar and mix until combined. Add the milk, butter,
vanilla, and chocolate. Mix until combined. Sift the our with the salt
and baking powder twice. Add to the egg mixture and mix until
combined. Pour the batter into the custard cups, lling each about 2/3
full. Cover each cup with foil. Fill water reservoir to MAX. Place in the
Steamer Baskets. Cover with Lid and steam until the top of cakes are
rm, 30 to 40 minutes. Remove the cups and remove the foil. Serve
warm.
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