Canelés

Instructions

1. Prepare the milk mixture
   In a saucepan, heat the milk, butter, and vanilla pod (if using) until it just begins to simmer. Remove from heat and let cool for 10 minutes. If using vanilla extract instead of a pod, add it once the milk has cooled slightly.
2. Mix the dry ingredients
   In a large bowl, sift the flour and mix with the sugar and salt. Create a well in the center for the wet ingredients.
3. Combine the batter
   In a separate bowl, lightly beat the eggs and egg yolks. Pour them into the well of dry ingredients, and whisk gradually from the center outward until smooth. Slowly add the warm milk mixture, whisking constantly to avoid lumps. Add the rum and stir to combine.
4. Rest the batter
   Strain the batter through a fine mesh sieve into a container with a pouring spout. Cover and refrigerate for at least 24 hours, preferably 48 hours. This resting period is crucial for flavor development.
5. Prepare the molds
   If using traditional copper canelé molds, brush them with a mixture of melted beeswax and butter (or just butter if beeswax is unavailable). If using silicone molds, lightly grease them with butter. Preheat your oven to 450°F (230°C).
6. Fill the molds
   Gently stir the batter (do not whisk as you don't want to incorporate air). Fill each mold about ¾ full, as the batter will rise during baking.
7. Bake the canelés
   Place the filled molds on a baking sheet and bake at 450°F (230°C) for 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 45-55 minutes until the canelés are deep mahogany in color.
8. Cool and unmold
   Remove from the oven and let cool for 10 minutes. Carefully unmold while still warm (they'll be difficult to remove if they cool completely). Let cool completely on a wire rack before serving.