Ton Ton's Canneles

• 1000 ml Milk
• 500 grams Granulated sugar (or any sugar except brown sugar or powdered sugar)
• 170 grams Cake flour
• 80 grams Corn starch
• 50 grams Butter
• 100 ml Rum
• 2 Whole eggs
• 6 Egg yolks
• 1 Vanila bean (or vanilla oil)

1. Split the vanilla bean lengthwise and heat it in the milk to exactly 60C.
2. (This is important, since if it's under 60C, the canneles will be sticky, and if it's over 60C, the canneles will rise too much!)
3. Sift the flour and cornstarch together and add to the sugar.
4. Mix in the beaten eggs and egg yolks.
5. Stir in the melted butter and rum to the Step 2 mixture.
6. (Do not beat.)
7. Take out the vanilla bean and add the warm milk to the Step 3 mixture all at once.
8. (If you add the warm milk a little at a time, instead of all at once, gluten will form and the canneles will be heavy.)
9. Cover with plastic wrap and refrigerate for at least 12 hours.
10. Preheat the oven to 230C, and while it's heating, grease the cannele molds generously with butter.
11. The dry ingredients will sink to the bottom of the batter, so stir it up well with a ladle before filling the molds about 9/10ths full.
12. Bake at 230C on the upper rack of the oven for 20 minutes, then lower the temperature to 180C and bake for 40-60 minutes on the lower rack, or until they are nicely browned.
13. *Our oven has four racks and the temperature can't be adjusted, so I baked them on the second rack at 230C, and moved them to the third rack and baked them at 180C.
14. Leave the canneles in the molds after baking until they settle, then drop them out onto a rack to cool.

milk, flour, starch, butter, eggs, egg yolks, vanila

Taken from cookpad.com/us/recipes/147852-ton-tons-canneles (may not work)