Classic canelés

Method

1. Put the milk, butter and vanilla pod in a medium pan. Bring to a simmer, then remove from the heat and cool slightly.
2. In a mixing bowl, whisk the sugar, eggs and egg yolks with a balloon whisk until paler and creamy, then whisk in the flour until smooth.
3. Discard the vanilla pod from the pan, then pour in a third of the milk mixture. Whisk to combine. Pour in the remaining mixture, stirring with the whisk, until combined into a pancake batter-like consistency.
4. Whisk in the rum, then chill the canelé mixture in the fridge for about 12 hours.
5. Butter the canelé mould(s) with plenty of butter, making sure the flutes are well greased. Heat the oven to 250°C/ 230°C fan/gas 10) and put a baking sheet on the middle rack to heat up.
6. Stir the chilled mixture, then pour into the moulds to just below the rim. Bake on the sheet in the middle of the oven for 5 minutes, then turn the oven down to 180°C/160°C fan/ gas 4 and bake for 60 minutes more.
7. Leave the canelés to cool completely (for at least an hour) before turning out of the moulds. Repeat the process with the rest of the batter. They’re now ready to eat or to be given as a gift.