Papos de Anjo

A very sweet dessert from Amarantes, Portugal, where it's called amarantinas.

Beat yolks very well until whitish.  Beat whites to snow.  Mix and beat again.  Place in small cup cake tins, greased and sprinkled with flour.  Bake in Bain Marie for a few minutes until they inflate.

Make a thick syrup with the sugar, vanilla and one cup of water. Pierce the egg cakes with a fork or toothpick and drop in the syrup. Let boil for a few minutes to soak. Remove from heat, add the rum. Cool and serve.

Note: use remaining whites to make a  "pudim de claras" (Egg white pudding)