Classic Cannelés de Bordeaux

Prepare the Batter

1. 1Gently heat the milk in a saucepan until it just begins to simmer. Do not boil. Remove from heat.
2. 2In a large bowl, whisk together the egg yolks and whole eggs. Gradually whisk in the granulated sugar until pale and slightly thickened.
3. 3Sift the flour and salt over the egg mixture and whisk to combine. Do not overmix.
4. 4Slowly pour the warm milk into the egg and flour mixture while whisking continuously. This tempers the eggs.
5. 5Stir in the melted butter, dark rum, and vanilla extract. The batter should be quite liquid.
6. 6Cover the bowl with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours, to allow the flavors to meld and the batter to thicken.

Baking the Cannelés

1. 1Preheat your oven to 230°C (450°F). Place your cannelé molds on a baking sheet.
2. 2If using traditional copper molds, melt the beeswax and butter together. Brush the insides of the molds generously with this mixture. If using silicone molds, grease them with softened butter.
3. 3Give the chilled batter a gentle stir and fill each mold about two-thirds full. The batter will expand during baking.
4. 4Bake at 230°C (450°F) for 15 minutes to set the exterior and start caramelization.
5. 5Reduce the oven temperature to 190°C (375°F) and continue baking for another 50-60 minutes, or until the cannelés are deeply caramelized and firm to the touch. The exact time will depend on your oven and mold type.
6. 6Remove the cannelés from the oven and immediately invert them onto a wire rack to cool slightly. They should release easily.
7. 7Once slightly cooled, invert them back onto the wire rack to cool completely. The exterior should be dark, almost burnt, but the interior soft and custardy.