Method

• 1.
  For the batter, place the milk, vanilla pod and seeds in a small saucepan and place over medium heat. Bring to just below a simmer, remove from the heat and set aside to cool and infuse.

• 2.
  In a large bowl, combine the flour and sugar, then make a well in the centre. Discard the vanilla pod from the milk then combine the milk with the butter, egg and egg yolks, rum and a pinch of salt. Gradually pour into the flour mixture, whisking continuously. Whisk until smooth then set batter aside to rest. For best results, rest the batter, covered, in the fridge for 24-48 hours, but 2-4 hours minimum.
• 3.
  Preheat oven to 230°C. Grease canele moulds (available from kitchen shops) with butter. In batches, (we used 6 large moulds in 3 batches), fill the moulds ¾ full with batter. Place on a tray and bake for 15 minutes until puffed and risen above the top of the moulds. Reduce heat to 190°C and continue to cook for 45 minutes or until dark golden. Cool slightly then invert onto a cooling rack. Repeat with remaining batter and moulds.