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1
In a medium saucepan, bring 2 cups milk, the butter, and vanilla bean and seeds to a simmer over medium heat; cook, stirring occasionally, until butter has completely melted.
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2
Set aside to cool slightly; remove and discard bean.
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3
In a large bowl, whisk together the egg yolks, sugar, rum (if using), and remaining 2 cups milk.
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4
Add the flour and salt; whisk to combine.
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5
Add the hot milk mixture to the egg-yolk mixture in a slow, steady stream, whisking constantly.
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6
Strain mixture through a fine sieve into a medium bowl.
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7
Cover with plastic wrap, and refrigerate for at least 1 day or up to 4 days.
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8
Preheat the oven to 350F.
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9
Place molds on a rimmed baking sheet, and coat with cooking spray; freeze for 20 minutes.
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10
Transfer molds to another baking sheet, 1 1/2 inches apart.
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11
Remove batter from refrigerator and whisk vigorously (batter may have separated while chilling).
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12
Fill each mold to 1/8 inch from the top.
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13
Bake, rotating sheet halfway through, until canneles are dark brown and slip easily from their molds with a gentle tap, 1 1/4 to 2 hours.
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14
Check by removing a mold from the oven and gently turning out cake to see if it is brown enough.
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15
If not, slip cake back into mold and return to oven to continue baking.
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16
When done, transfer sheet to a wire rack to cool 15 minutes.
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17
Use a kitchen towel to grasp each mold and invert canneles onto a rack to cool completely.
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18
(If necessary, use a small offset spatula to ease them out of their molds.)
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19
Canneles should be served the same day they are baked.
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20
The batter for these individual cakes is relatively thin and wont rise much during baking, so the molds are filled nearly to their tops.
