CANNELES

CANNELES image

Yield 20 canneles

Number Of Ingredients 8

Steps:

1. Pour the milk into a thick pot. Add the vanilla bean split in two. Bring to a boil. Remove from heat. Cover and let it infuse until cool. Take out the vanilla bean. Blend the flour with sugar in a bowl. 2. Melt the butter in a thick pot, remove from the heat and let it cool. In a separate bowl, mix the two egg yolks with the two whole eggs. Add them to the sugar and flour mixture. Whisk by hand until smooth and thick. 3. Add to the batter the milk, the melted butter, then the rum. Whip them, cover and let sit in the refrigerator at least one hour. You can also make the batter one day before and let it sit overnight in the refrigerator. 4. Preheat the oven to 180 degrees F. 5. Generously butter the molds and put in the refrigerator for 15 minutes. Remove from the refrigerator and stir it alittle, then fill the molds to 1 cm from the rim. Cook in the oven for 1 hour without opening. Remove from the molds while hot and let cool on a rack.