Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

¨ For the pastry cream
¨ 1 cup milk
¨ 1/2 vanilla bean
¨ 1 whole egg
¨ 2 egg yolks
¨ 1/4 cup sugar
¨ 1/4 cup flour
¨ 1 Tbsp cornstarch
¨ 2 Tbsp rum
¨ For the cake
¨ 2 cups flour
¨ 3/4 cup sugar
¨ 1 tsp baking powder
¨ 1 whole egg
¨ 3 egg yolks
¨ 10 Tbsp butter, cut in small pieces, softened
¨ Grated rind of 1 lemon
¨ 2 Tbsp rum
¨ eggwash (1 egg yolk beaten with 1 Tbsp milk)
The cream. In heavy bottom saucepan, boil the milk and vanilla bean. Remove the
bean. Whisk together eggs, egg yolks and sugar until creamy and pale-yellow. Whisk
in the flour and cornstarch, then gradually add the hot milk, whisking constantly.
Pour mixture back into the saucepan; on medium heat, bring the cream to a boil,
stirring constantly and cook 1 mn. Remove from heat, add rum and set aside. The
cake. In a bowl, mix flour, sugar, salt and baking powder. Make a well, add the whole
egg, egg yolks, butter, lemon rind and rum. Start mixing ingredients together from
the center with a wooden spoon and finish kneading by hand until the dough is
homogenous. Roll in a ball and let rest in a cool place for 1 hour. Preheat oven to
400º. Divide the dough in 2 portions (2/3, 1/3). Cover the bottom and sides of a
buttered 10" cake pan with the larger piece of dough. Whisk pastry cream until
smooth and pour over the dough. Make a "lid" with the remaining portion of dough,
place it on top of the pastry cream and seal the circumference by moistening the
edges with a little bit of water. Brush the surface with the eggwash. Cook for 20 mn,
reduce temperature to 350º and cook another 20 mn. Serve lukewarm or cold.
Serves 6 to 8

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