Canele de Bordeaux

Method

Heat milk with split vanilla pod to 70C, then remove from heat and cool to 50C. Whisk egg yolks with caster sugar until pale, then sift in flour and salt, whisking until smooth. Gradually add cooled milk to egg mixture, whisking constantly. Pass through fine sieve, add rum, cover and refrigerate for minimum 24 hours. Prepare moulds by brushing interior surfaces with beeswax and butter mixture melted together (40:60 ratio), coating evenly. Pour rested batter into prepared moulds filling to 2cm below rim. Place moulds on baking tray and bake at 200C fan for 50-60 minutes until exterior is dark mahogany brown and interior remains creamy. Remove from oven and immediately turn out onto wire rack to cool. Serve at room temperature.