Directions:

• 1. Melt the butter with about one third of the milk, the salt and the sugar and the vanilla pod.
• 2. Pour over the flour and the eggs and yolk. Mix in order to have a smooth dough, do not over mix.
• 3. Add the rum and the remaining cold milk and mix well. Leave to rest and infuse at least one day before baking.
• 4. Strain and fill up the canelé mold seasoned and lined with fat until 5 mm from the top and bake at 160°C. Bake until canelé have risen out of molds, roughly 45 minutes. They should have a dark brown caramelized color.