|Whole milk||500 grams|
|Vanilla extract||1 tablespoon|
|Eggs||1 whole egg and 2 yolks|
|Granulated sugar||220 grams|
- Canelés mold
- Mixing bowl
- Weighing scale
Boil the milk, vanilla, and butter in a saucepan.
Set aside to cool.
Combine eggs and sugar in a mixing bowl.
Beat them with a whisk for 3-4 minutes.
Pour the milk on top of the eggs gently.
Add the sifted flour and the rum.
Leave the mixture in a refrigerator for at least 24 hours.
Pour the mixture into the canelés mold.
Bake for 1 hour at 400 F.