A canelé is a cork-shaped pastry from Bordeaux, which has a caramelised crust and soft middle. These impressive desserts are well worth the effort.
470ml full-fat milk
50g good-quality French unsalted butter
½ vanilla pod, split lengthways and seeds scraped out
230g granulated sugar
1 medium eggand 2 medium egg yolks, beaten
50ml dark rum
120g plain flour
beeswax (available from amazon.co.uk), melted, to grease the moulds (if they are ...