1/2 vanilla bean

1 1/2 cups (375 ml) milk

3 tablespoons (45 ml) unsalted butter

1/2 cup (125 ml) cake flour

3/4 cup (180 ml) icing sugar

Pinch of salt

2 eggs

1 egg yolk

1 tablespoon (15 ml) dark rum

Granulated sugar, for sprinkling

With the tip of a knife, split the vanilla bean and remove the seeds.

In a saucepan, heat the milk, butter with the vanilla seeds and pod until the butter has melted. Set aside.

In a food processor, combine the flour, icing sugar, and salt. Add eggs and pulse until smooth. Stir in the milk and rum. Transfer to an airtight container. Refrigerate the batter for 24 hours.

With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.

Oil 10 cannelé copper moulds (see note) and place them on a baking sheet. Heat in the oven for 10 minutes. Drain the oil and let cool.

Generously butter the cooled moulds and sprinkle with granulated sugar. With a whisk, stir the cannelé batter until smooth. Pour into the moulds three-quarters of the way up. Bake for about 1 hour and 10 minutes of until the cannelés are golden brown. Unmould from the moulds and cool completely on wire rack.

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