a specialty of Bordeaux this little unassuming pastry entered my life 19 years ago and I have been fascinated with it ever since. the recipe is simple just milk, lots of vanilla beans, sugar, eggs, flour, butter, and lots of dark rum, but the magic takes place when baked in the special tin lined copper molds. The little cakes form a crispy caramelized crust, but the inside is soft like bread pudding. proof again not to judge a book by its cover.


common allergies: eggs//dairy