Ingredients for 12 cannelé molds:
2 cups milk
1/2 vanilla bean
2 whole large eggs
1 1/4 cup sugar
1 1/4 cup all-purpose flour, measured after sifting
2 tablespoons unsalted butter, melted (+ more for buttering the molds)
2 tablespoons dark rum
Heat the milk in a saucepan. Split the vanilla bean lengthwise and scrape out the seeds. Add the pod and contents to the milk. When the liquid temperature reaches scalding, 180 degrees, turn off the heat and let the mixture cool.
Beat the eggs and sugar together with a whisk or in the workbowl of a blender or food processor. Add the sifted flour and blend. Pour in the warm milk and butter. Add the rum. Refrigerate this batter for at least 1 hour, preferrably overnight.
Preheat the oven to 500 degrees. Generously butter the molds and fill each 3/4's full. Bake for 10 minutes at 500 degrees, then reduce to 400 degrees for another 30 minutes until they are darkly browned and caramelized. Remove molds to a rack, unmold the cannelé and cool before serving.