Canelé bordelais

Instructions

1. 1

   In a saucepan, heat milk with vanilla bean split lengthwise, stirring occasionally until it reaches a simmer, then remove from heat and let steep for 15 minutes

3. 2

   Strain the milk through a fine sieve to remove vanilla bean pieces and return to saucepan

5. 3

   In a large bowl, whisk together egg yolks and whole egg with sugar until pale and creamy, about 3 minutes

7. 4

   Gradually pour the warm milk into the egg mixture while whisking constantly to prevent curdling

9. 5

   Stir in rum and melted butter until fully incorporated, then pass through a fine sieve for smooth batter

11. 6

    Brush canelé molds with beeswax coating, fill three-quarters full with batter, and place on baking sheet

13. 7

    Bake at 200°C for 50-60 minutes until the exterior is deeply caramelized and crispy while the interior remains tender

15. 8

    Cool in molds for 5 minutes, then carefully remove and serve warm or at room temperature

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