Ingredients

• 3 cups milk
• 1/2 vanilla bean, split lengthwise and scraped
• 7 1/2 oz unsalted butter
• 1 cup sugar
• 2/3 cup flour
• 1 egg yolk
• 2 eggs
• 2 tablespoons dark rum

To cover molds

• 40 g beeswax
• 60 g Butter

Day 1: Making the custard

1. In a small saucepan combine milk and vanilla bean. Bring milk to the scaling point (180 degrees) over medium high heat. Remove the pan from the heat and add 3 tablespoons of butter. Set aside to cool until it’s lukewarm. Remove the vanilla pods from the milk.
2. In a stand mixer, whisk together the sugar and flour. In a separate bowl, whisk together egg yolk, eggs and rum. Whisk the egg mixture into the sugar and flour mixture, then add the lukewarm milk mixture.
3. Strain into an empty milk bottle or other container and refrigerate for at least 24 hours. It will last up to 4 days in the fridge if you want to make a few cannelés a day. The texture and flavor improves dramatically by the second and third day. Each time you use the batter, stir it well.

Day 2 and beyond: Baking the cannelés

1. Put the mixture of the beeswax and butter in a microwave-safe container and heat for a couple of minutes until it melts. Coat the molds by pouring the mix into each mold, swirl, and then pour the access wax mixture back into the microwave-safe container. Turn molds upside down on a cooling rack with a paper towel underneath to catch drippings. Once cooled down, chill in a freezer for a few minutes.
2. Preheat oven to 500F. Fill the molds with batter almost to the top. Bake at 500F for 10 minutes. Without opening the oven, drop the temperature to 375F and continue baking for another 45-50 minutes.
3. Remove cannelés from the oven and quickly remove them from the molds, placing them on a cooling rack.
4. Let cool at room temperature. Cannelés should be eaten on the day they are baked.

Enjoy!