Classic Bordeaux Cannelés

Preparing the Batter

1. In a saucepan, combine milk, butter, and the scraped vanilla bean seeds and pod. Heat until just simmering, then remove from heat and let infuse for 10 minutes. Remove the vanilla pod.
2. In a large bowl, whisk together sugar, whole eggs, and egg yolks until pale and creamy.
3. Gradually whisk in the flour until smooth and no lumps remain.
4. Slowly pour the warm milk mixture into the egg and flour mixture, whisking constantly until well combined.
5. Stir in the dark rum. Cover the bowl with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours for best results.

Baking the Cannelés

1. Preheat your oven to 220°C (425°F). If using traditional copper molds, lightly butter and flour them or use a beeswax mixture. If using silicone molds, they typically do not need greasing.
2. Remove the batter from the refrigerator and whisk gently to combine, being careful not to incorporate too much air.
3. Fill the cannelé molds about three-quarters full.
4. Bake for 15 minutes at 220°C (425°F), then reduce the oven temperature to 180°C (350°F) and continue baking for 45-55 minutes, or until the cannelés have a deep, caramelized brown crust.
5. Remove from the oven and immediately invert the cannelés onto a wire rack to cool completely. This prevents them from steaming and losing their crispness.