A speciality from the Bordeaux region, cannelés are these days fashionable all over France.They are chewy and caramelised, and it is impossible to eat just one!The old-fashioned cannel moulds were individual and made of copper, however these days you can buy silicone trays of them that allow you to bake up to around 18 at a time.
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Put the milk in a saucepan and add the cream, butter, salt, rum, half the sugar and the vanilla pod (split and seeds scraped in). Bring to a simmer, taking care not to let the mixture boil, then take off the heat straight away.
In a bowl, whisk the egg and yolk with the rest of the sugar until pale, then whisk in the flour.
Slowly add the hot milk and cream mixture, stirring constantly with the whisk.
Leave to cool and then put in the fridge for at least 4 hours, ideally overnight. Remove the vanilla pod.
Preheat the oven to 240°C/gas 9.
Half fill each mould with the mixture and bake for around 15 minutes until puffed up and caramelised.
Remove from the oven and allow to cool before turning out.