Canelé from Bordeaux

Directions

1. Gently bring the milk to a simmer with the butter and the vanilla bean, split in half. ≈ 3 min
2. Meanwhile, pour the flour and sugar into a large bowl and mix. ≈ 4 min
3. Add the whole eggs and the yolks, whisking until you have a thick batter. ≈ 3 min
4. Once the mixture is smooth, pour in the hot milk in a thin stream, whisking constantly. ≈ 4 min
5. Let the batter cool to room temperature under a clean kitchen towel. ⏱ ≈ 20 min
6. Flavor it with the rum, Cointreau, vanilla extract and bitter almond extract. ≈ 3 min
7. Place the batter in the refrigerator to rest for 12 to 24 hours. ⏱ 24 hr
8. On baking day, grease the canelé molds carefully. ≈ 4 min
9. Briefly whisk the batter, then fill the molds, leaving about ½ cm of space at the top. ≈ 10 min
10. Place in a very hot oven at 300 °C (gas mark 10) for 10 minutes. ⏱ 10 min
11. Then reduce to 180-200 °C and continue baking for 40 minutes. ⏱ 40 min
12. The canelés are done when the bottoms are deep brown and ringed with black. ≈ 3 min
13. Take them out of the oven and let them cool before unmolding. ⏱ ≈ 20 min