Prep time: 20 minutes Cook time: 60 minutes
Preparation: Boil the milk with the butter and infuse with the vanilla pods. Beat the eggs, the yolks with the icing sugar; add the sifted flour then the vanilla milk. Mix well, strain and mix again. Store in the refrigerator for a minimum of 12 hours. Heat the oven to 210 degrees Celsius. Coat the fluted molds with vegetable spray. Fill up to 5 mm from the edge. Bake and lower the oven to 185 degrees Celsius. Cook for approximately 60 minutes.