Canelés de Bordeaux

Step 1

Heat milk with vanilla bean in a small saucepan over medium until steaming, ~4 minutes. Remove from heat and let cool 15 minutes.

Step 2

Strain out vanilla bean, scraping seeds back into milk. Discard the pod.

Step 3

Whisk flour and sugar together in a large bowl until no lumps remain.

Step 4

Add eggs to flour mixture and whisk until smooth, ~1 minute.

Step 5

Pour cooled milk into egg mixture while whisking constantly until fully combined.

Step 6

Stir in melted butter and rum until fully incorporated.

Step 7

Strain batter through a fine sieve into a clean bowl to remove any lumps. Cover and chill at least 2 hours, or overnight.

Step 8

Preheat oven to 450°F. Brush canelé molds generously with melted beeswax or butter inside all crevices.

Step 9

Place molds on a baking sheet. Pour chilled batter into molds until just below the rim.

Step 10

Bake at 450°F for 15 minutes until edges are dark brown and caramelized.

Step 11

Reduce heat to 350°F and bake 30 minutes more until centers are just set but centers still jiggle slightly.

Step 12

Remove from oven and cool in molds 5 minutes, then invert onto a wire rack to cool completely.