Cannelés

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• ⅛ vanilla bean
• 27¾ ml milk

• pot

infuse milk with vanilla bean (scrape the seeds, then put into milk along with the pod) and bring to simmer

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• 2¾ g butter

melt the butter

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• 11⅛ g sugar
• ⅛ eggs
• ⅛ egg yolks

whisk sugar, eggs, then add melted butter and mix till combined

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remove the vanilla pod from the milk

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• 5½ g flour

add some of the milk to the egg mixture, then add some flour and continue mixing

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add the remaining milk and combine well

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• ¼ tbsp dark rum

add the rum and mix till no lumps

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cover the batter with cling wrap and put into the fringe to chill for 24-48h (can be kept for up to 4 days), remember to work the batter before using it

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• 1⅜ g butter

coat the molds with butter and put in the fridge to solidify the butter a bit; preheat the oven to 230°C

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fill the molds (3/4), leaving some space from the top

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bake at 230 C for 10 mins, the drop the temp to 190-180 and bake for 45-60mins

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quickly demold them onto a cooling rack, let cool for 2h at room temperature and then enjoy the delicious treat, custardy inside and crispy outside

Enjoy your meal!