Ingredients
Instructions
- In a saucepan, combine the milk, split vanilla pod, and butter. Bring to a boil, then remove from heat and let the vanilla infuse while cooling slightly.
- In a separate bowl, mix the sugar and flour together.
- Add the whole eggs and egg yolks to the flour mixture and whisk until smooth.
- Remove the vanilla pod from the milk mixture, scraping the seeds back into the milk.
- Gradually pour the warm milk mixture into the egg mixture, whisking continuously to prevent lumps.
- Add the rum and stir to combine.
- Cover the batter and let it rest in the refrigerator for at least 1 hour, preferably overnight for best results.
- Preheat the oven to 300°C (570°F).
- Fill cannelé molds with the batter, leaving about 1/4 inch from the top.
- Place the molds on a baking rack in the oven and bake for 10 minutes at 300°C.
- Reduce the oven temperature to 180°C (350°F) and continue baking for about 45-60 minutes, until the cannelés are dark brown on the outside and custardy inside.
- Allow to cool for a few minutes before unmolding. The cannelés should have a caramelized, crispy exterior and a soft, tender interior.
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