Canelés, Another Dessert Inspired By Nuns Recipe

• 2 cups milk
• 3 tablespoons salted butter, diced
• 1 vanilla pod (split) or 1 teaspoon vanilla extract or paste*
• 1/2 cup all-purpose flour
• 1 cup sugar
• 3 egg yolks
• 1/3 cup good-quality rum

1. Combine the milk, butter, and vanilla in a medium saucepan and bright to a boil.
2. In the meantime, combine the flour and sugar in a medium mixing bowl. Break the eggs in another smaller bowl.
3. When the milk mixture starts to boil, remove from heat and fish out the vanilla pod if using. Pour the eggs all at once into the flour mixture (don't stir yet).
4. Pour in the milk mixture and whisk until well-combined and a little frothy. Add in the rum and whisk again.
5. Let cool to room temperature on the counter then cover and refrigerate for at least 24 hours and up to three days. The next day (or the day after that or the day after that) preheat the oven to 480u0b0F.
6. Butter the canele molds, sprinkle with sugar and chill. Remove the batter from the fridge: it will have separated a bit, so whisk until well blended again. Pour into the prepared molds, filling them almost to the top.
7. Put into the oven to bake for 20 minutes then without opening the oven door, lower the heat to 400u0b0F and bake for another 40 to 60 minutes (depending on your oven and how you like your caneles). The caneles are ready when the bottoms are a very dark brown.

milk, butter, vanilla, allpurpose, sugar, egg yolks, rum

Taken from www.seriouseats.com/recipes/2009/12/caneles-french-desserts-nuns-recipe.html (may not work)