Caneles

Preparation

1. Step 1

   Combine milk and 2 Tbsp. butter in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil; remove from heat. Cover and let stand for 10 minutes.

   Step 2

   Whisk sugar, flour, and salt in a large bowl; set aside.

   Step 3

   Strain milk mixture into a medium bowl; discard vanilla bean. Gradually whisk in eggs to combine. Gently whisk into flour mixture until just blended. Whisk in rum. Strain batter through a fine-mesh sieve into another medium bowl, pressing on any clumps of flour to push through.

   Step 4

   Let batter cool completely, uncovered. Cover and chill for at least 24 hours and up to 48 hours (the flavor after 48 hours is best).

   Step 5

   Arrange a rack in middle of oven and preheat to 450°. Lightly brush canelé molds with melted butter. Gently stir batter with a spatula (batter will separate). Fill prepared molds 2/3 of the way with batter, reserving half of batter for second batch.

   Step 6

   Bake canelés for 20 minutes. Lower oven temperature to 400° and bake, tenting molds with foil if canelés are browning too fast, until deep mahogany brown, 45–50 minutes longer.

   Step 7

   Remove canelés from oven and unmold onto a wire rack; let cool. Let molds cool, brush with more melted butter, and repeat with remaining batter. DO AHEAD: Can be made 6 hours ahead. Let stand uncovered at room temperature.