Directions:
1. Prepare the Batter:
In a saucepan, heat the milk and butter over medium heat until the butter melts and the milk is hot but not boiling. If using a vanilla bean, split it, scrape out the seeds, and add both the seeds and the pod to the milk. If using vanilla extract, you’ll add it later.
Let the vanilla pod infuse in the milk for about 10 minutes. Afterward, remove the pod (if using) and stir in the rum.
2. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, sugar, salt, and cornstarch.
3. Combine Wet and Dry Ingredients:
In a separate bowl, whisk the egg yolks and the whole egg until smooth.
Gradually pour the warm milk mixture into the egg mixture, whisking constantly to avoid curdling.
Add the dry ingredients to the egg-milk mixture and stir until smooth. Once combined, add the rum (for the batter) and the vanilla extract if you’re using it instead of the vanilla bean.
My daughter-in-law made this for brunch and I requested the recipe immediately. No leftovers!
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