For 10 people
For 10 people
Split the vanilla pod in half, scratch it. Put seeds and pods in a saucepan, add the milk and bring to a boil.
Mix the sugar, flour, egg yolks. Add the cooled melted butter and rum. To mix together. Add the milk when it has completely cooled. Leave this mixture to stand 24 hours in the refrigerator.
The next day, butter the caneled molds. Fill them up to 1 cm from the edge. The cannelés will swell when cooked.
Bake the fluted, bake them in very hot oven for 5 minutes. Lower the temperature to 200°C, and cook for about 30 minutes (static heat). The cooking time varies depending on the ovens and your taste. Allow a total of 45 minutes of cooking for molds of 3.5cm in diameter and 45 minutes at 1 hour for molds of 4.5 cm.
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