Canelés

Directions

1. 1
   The day before you want to make the caneles, combine the milk, cream, butter, and 1/4 cup (50 g) of the sugar in a medium saucepan and bring it to a simmer over medium heat.
2. 2
   Meanwhile, in a large heatproof bowl, whisk together the remaining 1 cup (198 g) sugar and the flour to combine. When the milk is about to simmer, add the eggs, yolks, rum, and vanilla to the bowl (with the sugar/flour mixture) and whisk to combine.
3. 3
   Pour the hot milk mixture into the bowl in a slow, steady stream, whisking constantly until the batter is smooth; take care not to incorporate too much air.
4. 4
   Strain the batter into a storage container, cover tightly, and refrigerate overnight or for up to 24 hours.
5. 5
   The next day, set the batter out to warm to room temperature for 1 hour-you can work with it in batches if necessary. (I only have one mold with 8 cavities, so I make two batches.)
6. 6
   Preheat the oven to 450° F with the oven rack in the center. Rub the cavities of a silicone canele mold generously with soft butter. Place the mold on a baking sheet and transfer to the oven for 3-4 minutes. Meanwhile, transfer the batter to a container with a spout, such as a large liquid measure.
7. 7
   When the mold (on the baking sheet) is hot, pour the batter into the molds, filling each three-quarters full (my mold has 8 cavities that each hold 1/3 cup (about 75 g) batter. If your molds are larger/smaller you may need more/less). Immediately return the mold and baking sheet to the oven and bake until the caneles puff up and begin to brown, 30-32 minutes. (Resist the urge to open the oven door during baking other than the following steps-the pastries are more likely to bake properly with a consistent oven temperature!)
8. 8
   Reduce the oven temperature to 400 degrees Fahrenheit and bake the caneles for 30-32 minutes more; the surface should be very golden.
9. 9
   Remove the baking sheet from the oven and use a small offset spatula to loosen each pastry gently from the mold and flip it over inside the mold (this will help brown the pastries evenly all over). Return the caneles to the oven and bake until the tops are deeply golden, 12-15 minutes more.
10. 10
    Let the caneles cool completely in the mold before unmolding and serving.