Canelés

Steps

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1. 1
   Pour whole milk into a medium pot, add vanilla bean (split), vanilla extract, or vanilla bean paste, along with granulated sugar. Heat over medium-high, stirring frequently, until the milk simmers.
   ▶ ≈0:45
2. 2
   Remove pot from heat, take out the vanilla bean pod if used, add European-style butter and let it melt, then set aside.
   ▶ ≈2:55
3. 3
   In a large bowl, combine 3 egg yolks and 1 whole egg with salt and 3/4 cup sugar. Whisk until smooth and well combined.
   ▶ ≈3:16
4. 4
   To temper the eggs and prevent curdling, slowly pour half of the hot milk mixture into the egg-sugar mixture while whisking vigorously. Let it sit briefly to even out the temperature.
   ▶ ≈4:33
5. 5
   Measure 1 cup all-purpose flour. Add it to the egg mixture and whisk thoroughly, ensuring no lumps remain and flour is completely incorporated.
   ▶ ≈5:03
6. 6
   Pour in the remaining hot milk mixture and whisk until fully combined. If using vanilla bean, scrape out all the fragrant seeds from the pod.
   ▶ ≈5:18
7. 7
   Add 1/4 cup rum and stir until combined.
   ▶ ≈6:02
8. 8
   Strain the batter through a fine-mesh sieve to remove any lumps or particles, ensuring a smooth texture. Cover and refrigerate overnight.
   ▶ ≈6:21
9. 9
   Prepare the canelé molds. If using traditional metal molds, season them first: fill with used vegetable oil, leaving about 1/8 inch from the top. Place on a baking sheet and bake at 300°F for about an hour, then cool and drain the oil completely.
   ▶ ≈6:49
10. 10
    Prepare the coating: combine 5 tablespoons European-style butter and edible beeswax in a mason jar. Place the jar in a pot of hot water over medium-low heat and warm gently, stirring occasionally, until melted.
    ▶ ≈9:35
11. 11
    Heat the molds in a 500°F oven for about 5 minutes until hot. Brush the inside of each mold thinly with the butter-beeswax mixture, ensuring full coverage but avoiding excess.
    ▶ ≈11:07
12. 12
    Invert the coated molds onto a wire rack to drain, then place in the freezer for 15 minutes. Meanwhile, preheat the oven to 500°F. Non-stick molds do not need preheating.
    ▶ ≈11:49
13. 13
    Line a baking sheet with foil. Remove the chilled batter and gently stir. Pour batter into the molds, leaving about 3/8 inch clearance at the top (about 80 grams for traditional molds, 60 grams for muffin-tin style), to prevent overflow.
    ▶ ≈12:57
14. 14
    Return the molds to the refrigerator. Bake at 500°F for 15 minutes, then reduce heat to 400°F and bake for an additional 45 minutes to 1 hour until the tops are golden brown. Bake one tray at a time.
    ▶ ≈13:57
15. 15
    Remove the canelés from the oven immediately once baked. If the tops are not caramelized, bake for a bit longer. Use a toothpick or palette knife to gently help them pop out, then invert onto a wire rack to cool.
    ▶ ≈14:37