- 2 cups milk
- 2 vanilla beans, halved lengthwise
- 2 eggs
- 2 egg yolks
- 3 cups sifted confectioners' sugar
- 1 Tbs. dark rum
- 4 Tbs. (1⁄2 stick) unsalted butter, melted,
plus more for brushing
- 1 cup sifted all-purpose flour
In a large bowl, whisk together the eggs and egg yolks. Whisk in the confectioners' sugar. Add the rum, the 4 Tbs. melted butter, the flour and the cooled milk and whisk until smooth. Cover and refrigerate for at least 24 hours or up to 4 days.
Preheat an oven to 400ºF. Generously butter an 18-well silicone cannelé mold and place on a baking sheet.
Whisk the batter until it is completely smooth. Fill each prepared well three-fourths full of batter. Bake until the cannelés are dark brown and puffed, 40 to 45 minutes.
Immediately invert the mold onto a wire rack and remove the cannelés, using a toothpick to gently loosen them, if needed. Let the mold and the baking sheet cool completely, then repeat with more melted butter and the remaining batter. Makes about 54 cannelés.