Recipe for slightly overcooked but very crispy cannelés.

Pour the milk into a saucepan. Split the vanilla pod in half and scrape it with a small knife to collect the seeds. Add these seeds, the pod, vanilla extract, rum, and butter to the milk and bring to a boil. Remove from heat as soon as it starts to bubble and let it steep for 15 minutes. After the steeping time, remove the pod and heat the milk again.

In the meantime, blanch the egg yolks and eggs with the sugar in a bowl. Beat well until you have a very white and frothy mixture. Then add the flour and mix until you have a homogeneous mixture.

Remove the vanilla pod and then pour the simmering milk over the previous mixture while stirring to avoid lumps. Put the vanilla pod back in and let it cool. Then place in the refrigerator for at least 24 hours.

To finish, pour the mixture into the molds up to 5 mm from the top. Bake at 240°C for 15 minutes, then lower the temperature to 180°C and cook for another 40 minutes.