500 ml of milk (2 cups)
1 vanilla pod (open the pod, collect the seeds and put everything in the milk)
Heat until the first boil
Add 30 g of butter (2 tbsp)
125 g of flour (1 cup )
200 g of icing sugar (1¼ cups + 2 tbsp)
2 egg yolks
+ 2 beaten eggs
Mix well
Add the still hot milk (little by little)
Add 80 ml of black rum or amber rum (sometimes I make half rum, half Grand Marnier) - 1/3 cup
And leave to rest for 1 night in the fridge
Grease the cannelé molds with melted butter
Pour the cannelé dough, leaving 1 cm at the edge (because the dough will swell)
Bake in the preheated oven at 250°C for 5 min then at 200°C for 40 min
Then unmold immediately (as soon as it comes out of the oven)