Step 1

Bring the milk and the butter to a boil in a medium saucepan. Remove from the heat and cool slightly, stirring occasionally to release some of the heat.

Step 2

Place the sugar, flour, eggs and egg yolks in a small bowl and whisk gently until you have a soft paste-like consistency.

Step 3

Pour in the milk/ butter and continue to whisk gently until you have a smooth liquid.

Step 4

Add the vanilla and rum and give it one last stir (you don't want to whisk air into this batter).

Step 5

Use a wire strainer and strain the batter over a glass jug, cover the jug with plastic wrap and refrigerate 12-24 hours.

Step 6

Pre-heat oven to 450˚F.

Step 7

Prepare the silicone molds by brushing with a little melted butter. Coat the molds sparingly and if necessary, turn the molds upside down over a wire rack placed over paper towels to drain excess butter from inside molds. Set aside (at room temperature).

Step 8

Remove the batter from the fridge, give it a gentle stir and set aside.

Step 9

When the oven is at temperature, give the batter one final stir and pour into the molds about ¾ full.

Step 10

Place the silicone molds on thin baking tray and bake at 450˚F for 30 minutes.

Step 11

Reduce heat to 400˚F and bake for a further 30 minutes.

Step 12

After 30 minutes, remove the tray from the oven. Carefully flip the cannelés out of the molds onto a cool, thin baking tray so they are right side up. They should just slide right out of the molds.

Step 13

Bake for 10 more minutes.

Step 14

Remove tray from oven, place on a wire cooling rack and allow to come to room temperature.

Step 15

Best eaten the day they are made (after about 2 hours at room temperature). They can be kept in an airtight container overnight but they will lose some of their crunchy exterior.