Measure all ingredients first.

Heat the milk in a saucepan over medium heat. Cut the butter into small cubes and, with a sharp knife, split the vanilla pod lengthwise. Bring the milk to the boil. When it boils, add the butter and vanilla. Remove from the heat and stir.

In a bowl, mix the flour and the sugar. Then add the hot milk, stirring constantly to prevent lumps. Then add the rum, the whole egg and two egg yolks. Mix immediately to prevent the egg from cooking as the preparation is still quite hot. Cover with plastic wrap and place in the refrigerator for 24 hours. The batter, provided it’s covered tightly, can be stored in the refrigerator up to 3 days. The resting time is important to develop the incredible rum and vanilla flavor of the cannelés.

The next day, remove the batter from the refrigerator 1 hour in advance and leave at room temperature. Preheat the oven to 220 °C (425°F). Remove the vanilla pod. If you have copper mold grease them with beeswax. This is not necessary if you use silicone molds. Fill the molds about 3/4 full and bake. After 5 minutes, lower the heat to 180 °C (350°F) and bake for about 40 to 45 minutes.

The baking time is given for mini cannelé pans (I use silicone molds as they are much convenient than copper molds. Mine are 3.5 cm high and 2.5 to 3.5 cm in diameter for the top and the bottom).

Wait until the cannelés get a nice amber color before removing from the oven. Remove from the molds while still hot.

It is said that cannelés must be consumed the day they are made otherwise they won’t be crispy anymore. I think they are still delicious the next day!

Tip: If you don’t have cannelé shape molds, you can use any deep molds (for instance muffin pans), whatever the shape may be. Depending on size, the baking time may be even longer.