Bring the milk and vanilla seeds to a boil.
Add the softened butter, stir, and set aside.
In another bowl, mix the sugar with the egg and yolks.
Pour in the liqueur, add the flour and salt, and stir until there are no more lumps.
Gradually pour in the mixture of milk with vanilla and butter, then stir again until you obtain a smooth composition.
Cover the dough with plastic wrap and place it in the refrigerator for 24 hours.
Grease the molds with butter, then fill them with batter and bake for 10 minutes at 250°C. Reduce the temperature to 180°C and continue baking for another 40-60 minutes.
