Canelés de Bordeaux, rum and vanilla caramelized pastries

Steps

1. 1

   Heat the milk with the butter and the split vanilla bean. Let it cool to lukewarm, then remove the vanilla.

2. 2

   Mix the flour, sugar, and salt. Add the eggs and yolks, then gradually whisk in the milk and rum to make a smooth, fluid batter.

3. 3

   Cover and chill the batter for ideally 12 to 24 hours to develop the canelé's signature texture.

4. 4

   Preheat the oven to 240°C. Lightly butter the canelé molds and fill them three-quarters full.

5. 5

   Bake for 15 minutes, then lower the oven to 180°C and continue baking for 40 to 45 minutes, until the crust is very dark and mahogany-colored.

6. 6

   Let them sit for 5 minutes before unmolding. The exterior should be crisp while the center stays tender and custardy.