Canelé (Bordeaux Caramelized Rum Vanilla Custard Cake)

Split the vanilla bean lengthwise and scrape out the seeds.

Heat them with 500 ml milk and 30 g unsalted butter over medium heat until small bubbles appear around the edge, stopping before a full boil.

Place 2 egg yolks, 1 whole egg, and 200 g sugar in a bowl and loosen them gently without whipping.

Sift in 100 g cake flour and press it in with a spatula so the batter stays smooth and low in bubbles.

Strain the warm milk to remove the vanilla pod.

Add it to the egg mixture one ladle at a time at first, stirring constantly, then pour in the rest slowly once the eggs stay fluid and do not curdle.

Add 30 ml dark rum and stir lightly so no extra foam forms.

Press plastic wrap directly onto the surface and refrigerate the batter for at least 24 hours, or 48 hours when possible, to relax and even out.

Keep the rested batter cold until baking, then stir it gently to make it even.

Coat the inside of the molds thinly and completely with 20 g beeswax or butter, then fill each mold only 80 percent full.

Bake at 220°C for 15 minutes to set the outside first.

Lower to 190°C and bake about 45 minutes more, until the surface is deep caramel brown, then unmold, cool briefly, and serve within 1 to 2 hours.