Directions:

1️⃣ Infuse the Milk:

In a saucepan, gently heat the milk with the vanilla (bean or extract) until just before boiling.
Remove from heat, stir in the butter until melted, then let cool to room temperature.

2️⃣ Prepare the Batter:

In a bowl, whisk together the flour, sugar, eggs, egg yolks, and salt until smooth.
Slowly pour the cooled milk mixture into the flour mixture, whisking continuously until smooth.
Stir in the rum (if using).

3️⃣ Rest the Batter:

Cover and refrigerate for at least 24 hours (this ensures the perfect texture and flavor).

4️⃣ Bake the Canelés:

Preheat oven to 450°F (230°C) and generously butter canelé molds.
Pour the batter into the molds, filling almost to the top.
Bake at 450°F (230°C) for 15 min, then reduce to 375°F (190°C) and bake for 45-50 min until deeply caramelized.

5️⃣ Cool & Serve: