Boil the milk with the vanilla and butter. In the meantime, mix the flour and eggs. Then add the milk. Mix everything together until you get a dough as fine as a crêpe batter. Let the dough cool down. Then add the rum. Put the dough in the fridge for at least 1 hour (better the whole night).
Preheat the oven to 270 °C. (Leave the tray on which the molds are placed in the oven.) Pour the dough into the molds, filling them only halfway, and put them in the oven. After 5 minutes turn the heat down to 180°C and bake the canele for 1 hour.
Take the finished canele still hot out of their give (is not quite easy!) So, now the canele must be crispy brown outside and soft inside. Serve with a glass of Sauternes or possibly a coffee and your Bordelais menu has found a perfect ending.
This recipe is relatively simple, but there are a few prerequisites. You will definitely need the typical Canele baking cups. So if you don’t have them, bring some from your next Bordeaux vacation. But if you already have these molds, then you must remember to grease them well for baking.