Canneles

1. 1

   Combine vanilla bean pod and seeds in a medium saucepan along with butter, cinnamon and 1/4 cup milk. Bring to a boil then remove from heat.

2. 2

   Whisk egg yolk, egg and sugar until light and fluffy. Add flour, rum and remaining milk, in 2 batches, beating until combined. Add vanilla mixture and beat until combined. Cover and chill overnight. Remove and discard vanilla bean pod.

3. 3

   Preheat oven to 375u00b0F. Grease 2 - 12-cup mini muffin pans with butter. Divide batter between muffin recesses and cook for about 1 hour, or until cooked through and tops are caramelized. Immediately turn out onto a wire rack to cool.

4. 4

   Serve canneles upside-down. Dust bases with powdered sugar and decorate with mint and raspberries.

No additional tips available.