Cannelés with vanilla and rum

Ingredients:

• 500 ml milk
• 50g unsalted butter, diced
• 125g caster sugar
• 1 vanilla bean, split and seeds scraped
• 100ml dark rum
• 2 eggs plus 1 egg yolk
• 120g plain flour, sifted

Instructions:

1. Preheat the oven to 210C.
2. In a pan, bring the milk, butter, sugar and vanilla to a boil. Remove from heat, add the dark rum and let the mixture cool down.
3. In a bowl, whisk the eggs and egg yolk together.
4. Add the cooled mixture to the eggs and whisk together until smooth.
5. Add the sifted flour, gradually, and whisk until the mixture is lump-free.
6. Cover the mixture with plastic wrap and let it rest in the fridge for at least an hour, or better, overnight.
7. Grease the cannelé moulds with butter and pour the mixture into the molds, about 3/4 full.
8. Bake for 12 minutes at 210C, then lower the heat to 180C and bake for another 50 minutes.
9. Once out of the oven, leave the cannelés to cool in the moulds for 10 minutes before removing them from the moulds. They should be crispy on the outside and soft on the inside.

Serving suggestions:

Serve the cannelés with a sprinkle of powdered sugar and whipped cream. These sweet and decadent pastries are perfect for a fancy dessert or a treat with your afternoon tea or coffee.