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1
In a small saucepan, combine the milk, vanilla bean, and its scrapings.
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2
Bring the milk to the scalding point over medium high heat, then remove the pan from the heat and add the 3 tablespoons of butter.
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3
Set aside to cool to lukewarm.
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4
In a large bowl, whisk together the sugar and flour.
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5
In a separate small bowl, whisk together the egg yolk, eggs and rum.
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6
Whisk the egg mixture into the sugar and flour mixture, then whisk in the lukewarm milk mixture.
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7
Strain into a container; cover and refrigerate for at least 12 hours.
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8
To prepare molds for baking, melt the beeswax in a saucepan over low heat.
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9
Add the remaining 3/4 cup butter to the melted wax and stir until the butter is melted.
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10
Remove the mixture from the heat and, using a narrow pastry brush, carefully coat the inside of 18 (2 by 1-inch) canneles molds.
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11
(Dedicate this brush to canneles making because the wax will get into the brush.)
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12
If the wax mixture starts to set up or thicken, return it to the heat for a moment until it thins.
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13
Remove the batter from the refrigerator for at least 1 hour before baking it.
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14
Preheat the oven to 425 degrees F.
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15
Place the waxed canneles molds on a heavy baking sheet with a rim to prevent any wax and butter that melts from the molds from dripping onto the bottom of your oven and creating a fire hazard.
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16
Fill the molds 3/4 full with the batter, whisking the batter frequently and well to ensure that the sugar and flour remain evenly distributed.
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17
Bake for about 50 minutes, or until the surface of the canneles is dark brown.
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18
Remove from the oven, being very careful not to spill any of the hot wax on yourself.
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19
(It is wise to keep children and pets out of the kitchen during this part of the process.)
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20
Using tongs or an old towel, pick up each mold and tap it upside down to remove the canneles.
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21
If it doesn't come out after a few taps, using a paring knife to loosen it from the sides.
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22
And...viola!
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23
Serve warm from the oven.
