Steps
- Simmer 160ml of whole milk, 50g of unsalted butter, 20g of granulated sugar, and the seeds and pod of ½ vanilla bean over medium heat. Remove from the heat and cool to 100°F / 38°C.
- Beat 1 medium egg with 2 medium egg yolks and whisk into the milk. Add 50ml of dark rum and 310ml of whole milk.
- Mix 120g of all-purpose flour, 210g of granulated sugar, and ½ teaspoon of salt. Gently whisk in the liquid in thirds, scraping the bowl and avoiding air bubbles.
- Strain into a container, press plastic wrap onto the batter, cover, and refrigerate overnight.
- Preheat the oven to 450°F / 230°C. Warm 2in / 5cm copper canelé molds on the middle rack for 5-10 minutes, then brush thinly with melted food-grade beeswax.
- Gently stir the batter and fill the molds, leaving ¼in / 5mm at the top. Place on a baking sheet and bake on the middle rack for 10-15 minutes.
- Rotate the sheet halfway around and lower the oven to 350°F / 180°C. Bake for 30-35 minutes, until the bottoms are deep amber-brown. Rest for 10 minutes, unmold, and cool completely.