Canelés

Method

1. Start. Scald milk with butter and vanilla. Whisk eggs and sugar gently; add flour, then milk and rum.Watch for: Use gentle heat and stir often; remove from the heat as soon as the mixture is uniform so residual heat does not take it too far. Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
2. Then. Rest 24–48 hours. Coat molds thinly with butter or beeswax.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
3. Finish. Bake 15 minutes very hot, then 45–60 minutes lower until mahogany.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.