Boil the milk with the vanilla bean and butter. During this time, in a bowl mix the flour and sugar and add the eggs all at once.

Pour in the boiling milk. Stir slowly to obtain liquid pastry, without lumps: it has to have the same texture as pancakes.

Let it cool down and then add the rum. Put in the refrigerator far at least one hour. The more it rests, the better it will be. Preheat the oven to grade 10 (270°C) with the plate in the oven on which they will be baked. Pour in the batter in the buttered moulds (if they are made of silicone, butter them only when used for the first time). Fill them only half full.

After putting them in the oven for only 5 minutes, lower the temperature to 6 (180°C) and continue to cook them for an hour: canneles have to have brown crust and soft hearts. Remove them from moulds while they are still hot.

How to Serve :

Serve with tea.