Perfecting Canele Recipe and Technique

INGREDIENTS

vanilla beans (preferably Madagascan)

500 milliliters

cold milk

250 g

cane sugar (200 g if you want less sweetness, I use 200 g)

100 g

bread or all-purpose flour

50 g

butter (melted)

large eggs

egg yolks

4 tbsp

dark rum

For the mold coating:

40 g

beeswax

60 g

butter

see notes