Canelés of Bordeaux

Metal Molds or a mold

1. Split the vanilla pods lengthwise, but do not extract the pulp yet.
2. Heat the milk, butter, vanilla pods, liquid vanilla extract, and rum over low heat in a saucepan until it starts to boil. This may take about 10 minutes.
3. Remove the saucepan from the heat and let the mixture sit, covered, for 15 minutes to allow the flavors to integrate. Set aside.
4. In a bowl, mix the whole eggs, yolks, and sugar, stirring until you achieve a smooth, yellow cream. You can do this with a stand mixer equipped with the whisk attachment.
5. Remove the vanilla pods from the milk and scrape out the pulp with a knife.
6. Add the vanilla pulp to the bowl with the eggs and sugar. Stir well until combined.
7. Place the empty vanilla pods back into the milk to continue infusing.
8. Gently reheat the milk over low heat until small bubbles form, but do not let it boil.
9. Remove the milk from the heat and let it sit uncovered for 3 minutes to cool slightly.
10. Add 1/4 of the hot milk to the egg and sugar mixture, stirring well. The milk should be very hot but not boiling.
11. Incorporate the sifted flour into the mixture, stirring at low speed to avoid introducing air.
12. Add the remainder of the hot milk and mix until a liquid and homogeneous batter is obtained.
13. Cover the batter with cling film in contact with the surface and let it rest for 24 hours in the refrigerator to ensure the proper texture.
14. The next day, remove the dough from the refrigerator about 2-3 hours before making the canelés so that it reaches room temperature.
15. Completely butter the molds, sprinkle sugar on the bottom and sides, and place them in the refrigerator for at least 1 hour before baking.
16. If using a nonstick spray, apply it to the molds and place them upside down on absorbent paper shortly before baking; in this case, there's no need to refrigerate them.
17. Preheat the oven to 270 ºC for 30 minutes before baking.
18. Note: If the mold is silicone, preheat the oven to 220 ºC, as silicone cannot withstand higher temperatures.
19. Remove the tray from the oven and place the support rack in a middle position inside the oven.
20. Take the molds out of the fridge if you have refrigerated them, or apply the nonstick spray.
21. Remove the vanilla beans from the paste and stir for 2 minutes to reintegrate any butter that may have separated.
22. Place the molds on a flat baking tray.
23. Fill the molds up to 2 mm from the edges to prevent the batter from overflowing while baking.
24. Bake the canelés until the top is golden and crispy, following the specific instructions for the molds you are using.
25. If using metal molds: bake at the indicated temperature and time, as specified below.