Preheat the oven to 190°C convection. Grease a mould with butter and dust with flour.

Separate eggs.

Bring milk and cream to a boil. Add butter and STROH rum. Pour hot liquid over corn flour. Stir well, add egg yolks and allow to rest for 10 minutes.

Beat egg whites and sugar until stiff. Incorporate egg whites, baking powder into the other dough. Mix gently. Pour dough into the mould and bake for 35 minutes until golden brown.

Dust with sugar before serving.


Preparation fig compote:

Zest and juice the oranges.  Cut figs into quarters.

Melt sugar in a pot and let it caramelize. Add orange juice, cook until sugar dissolves again. Add remaining ingredients and cook for 10 minutes.