Cannelés De Bordeaux

• 2 cups milk
• 2 tbsp butter
• None None a few drops of vanilla extract
• 3/4 cup all purpose flour
• 1 cup + 2 tbsp sugar
• 2 None eggs
• 2 None egg yolks
• 3-4 tbsp rum
• 1 None vanilla pod, with the seeds scraped out
• 1 1/3 cup creme fraiche
• 1 lb strawberries, halved

1. Bring the milk, butter and vanilla extract to a boil in a saucepan. Mix the flour and 1 cup of sugar in a bowl and add the eggs and egg yolks. Pour in the hot milk and immediately whisk the mixture into a smooth, thin batter. Allow it to cool and stir in the rum. Cover, and refrigerate for at least 24 hours.
2. Preheat the oven to 425u0b0F. Grease a silicone Cannele mold with 8 wells and sprinkle them with sugar. Stir the batter and pour half of it evenly into the wells up to about 1/4 inch below the top. Bake for 15 mins and reduce the temperature to 325u0b0F and bake them for about an hour. The Canneles should be very brown. Take them out of the oven, leave them in the mold and put them on a wire rack to cool. Carefully loosen them and turn them out onto the cooling rack. Wash the silicone mould, and repeat the process with the rest of the batter.
3. Mix the vanilla seeds, 2 tbsp of sugar and the creme fraiche, and serve the Canneles with the strawberries and vanilla cream.

milk, butter, vanilla, flour, eggs, egg yolks, rum, vanilla pod, crueme fraueeche, strawberries

Taken from recipes-plus.com/api/v2.0/recipes/20112 (may not work)