Canneles

• 2 cups whole milk
• 1 1/2 teaspoons vanilla extract or vanilla bean paste
• 2/3 cup sugar
• 2 egg yolks
• 1/2 tablespoon butter, melted
• 1 cup flour
• 1/4 cup good quality dark rum (I generally use Meyers)

1. Preheat oven to 400 degrees F. In a saucepan, heat 1 1/2 cups milk with the vanilla extract and butter. Bring just to a boil over the stove or in the microwave.
2. In a mixing bowl, combine the egg yolks with remaining 1/2 cup of milk and blend well. Whisk in the first milk mixture along with the melted butter. Set aside to cool.
3. Add the sugar, flour, and rum to the milk mixture. Whisk vigorously so that there are no clumps remaining. Let sit overnight in the refrigerator.
4. Preheat oven to 400 degrees F. Remove the batter from the refrigerator and whisk again. Pour mixture into cannele molds about 3/4 of the way to the top.
5. Bake for an hour and fifteen minutes (sometimes it takes as long as an hour and a half depending on your oven). Remove from the oven when the tops are dark brown (if it's been an hour and a half and the tops still aren't brown, cook longer). Let cool, then remove from molds.

milk, vanilla, sugar, egg yolks, butter, flour, dark rum

Taken from food52.com/recipes/170-canneles (may not work)