This recipe is for baking in 2 inch high cannele silicone molds. Adjust for your size and type of mold. (Metal molds need to be thoroughly coated with melted butter.)

• 2 cups milk
• 3 tablespoons butter
• 1 vanilla bean or 1 teaspoon vanilla extract
• 2 eggs + 2 egg yolks
• 1 cup sugar
• 1 cup flour
• 1/4 cup rum

In a small saucepan, warm the milk, butter, vanilla and salt on medium heat until the butter melts and the milk comes to a simmer. (If you are using a vanilla bean, split it lengthwise before adding it and remove it after simmering the milk.) Remove from heat and allow to cool for several minutes.

Meanwhile, stir the flour and sugar together in a mixing bowl. Lightly beat the eggs and yolks and pour on top of the flour mixture. Pour the warm milk on top and whisk all of the ingredients together until you have a smooth batter. Whisk in the rum.

Now the batter needs to sit covered for at least 24 hours in the refrigerator. A handy way to do this is to pour the batter into a clean empty bottle. Filling the molds will be a snap if you do.

The next day, place a small metal grill that can hold your silicone mold in the oven (this helps with moving the floppy mold in and out of the oven), and preheat the oven to 480° F. Pour the chilled batter into the silicone molds filling each cup within 1/16 inch of the top. Place on the hot metal grill and then in the hot oven. Bake for 15 minutes and then lower the oven temperature to 350° F and bake for 1 hour.

Cool and then remove from pan.

Makes 16, 2-inch high canneles.