Ingredients

Method

In a medium saucepan, heat the milk and butter over medium heat until the butter is melted and the milk is steaming but not boiling. Remove the saucepan from the heat and allow it to cool slightly.

In a large bowl, whisk together the sugar, flour, and salt. Gradually whisk in the warm milk mixture until smooth and well combined.

In a separate bowl, lightly beat the eggs and egg yolks. Whisk the beaten eggs, rum, and vanilla extract into the milk mixture until smooth. Cover the batter with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate the batter for at least 24 hours or up to 48 hours to allow the flavors to develop.

Preheat your oven to 475°F (245°C). Grease the canelé molds with vegetable oil, making sure to coat the entire interior of each mold.

Remove the batter from the refrigerator and whisk it well to ensure it is smooth and well combined. Pour the batter into the prepared molds, filling them about 3/4 full.

Place the filled molds on a baking sheet and bake the canelés for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 45-60 minutes, or until the canelés are deep brown and a skewer inserted into the center comes out clean.

Allow the canelés to cool in the molds for a few minutes, then carefully remove them from the molds and transfer them to a wire rack to cool completely.

Serve the canelés at room temperature, with coffee or tea.