Citrus Orange Blossom Cannelés

Preparing the Batter

1. In a medium saucepan, heat the milk until it just begins to simmer. Remove from heat and stir in the orange zest. Let it steep for 10 minutes, then strain out the zest if desired, or leave it in for more intense flavor.
2. In a large bowl, whisk together the sugar, whole eggs, and egg yolks until well combined and slightly pale.
3. Gradually whisk in the flour into the egg mixture until smooth, ensuring no lumps remain.
4. Slowly pour the warm milk into the flour-egg mixture, whisking constantly until fully incorporated. Stir in the melted butter and orange blossom water.
5. Cover the bowl with plastic wrap and refrigerate the batter for at least 12 hours, or preferably 24 hours. This resting period is crucial for the texture of the cannelés.

Baking the Cannelés

1. Preheat your oven to 450°F (230°C). If using traditional copper cannelé molds, butter them generously, and refrigerate for 10 minutes, then butter them again. If using silicone molds, a light greasing should suffice.
2. Stir the rested batter gently, without overmixing, to combine anything that may have settled. Fill each prepared cannelé mold about three-quarters full.
3. Place the molds on a baking sheet and bake for 15 minutes at 450°F (230°C).
4. Reduce the oven temperature to 375°F (190°C) and continue baking for 45-55 minutes longer, or until the cannelés are deeply golden brown and caramelized on the outside. The exact time will depend on your oven and molds.
5. Carefully remove the cannelés from the molds immediately after baking and transfer them to a wire rack to cool completely. The crust will be crispest when freshly cooled.