1 or 2 days before the baking

Bring milk to the boil with butter and scraped vanilla pod. Stir until butter completely melted.

In a mixer bowl, put the sugar with the flour.

Add the eggs to this dry mix and whisk until smooth paste.

Add the vanilla and butter infused milk to this mixture.

Add the rum and gently stir.

Cling wrap, refrigerate and leave to stand for a minimum of 24 hours.

On the day

Preparation of the moulds:

Put all the beeswax in a pan and gently melt it. 

Once half is melted, add the butter. Keep warm until completely melted.

Place the moulds on a rack. Wear oven gloves to protect your hands. Gently pour the mixture inside the first mould and gently move it around to coat the inside of the mould. Pour the leftover into the second mould. Put the first mould upside down on the rack to get rid of any excess beeswax. Repeat for all moulds.

Let moulds cool down.

Bake the canelés

Preheat your oven to 220°C (temperature may need to be adjusted to your oven).  

Take the batter out of the fridge and stir well.

Place the coated moulds onto a baking tray and fill them with the batter, leaving a 5mm gap from the edge of the mould.

Put the baking tray into the oven for 1hour approx: 15mn at 220°C and 45mn at 160°C.  (Adjust temperature to your oven).

Prepare a cooling rack.

Take out baking tray.

Wearing oven gloves, quickly remove the canelés from the moulds by tapping them on the cooling rack.

Let cool down and enjoy.