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1
Split the vanilla bean lengthwise and heat it in the milk to exactly 60C.
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2
(This is important, since if it's under 60C, the canneles will be sticky, and if it's over 60C, the canneles will rise too much!)
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3
Sift the flour and cornstarch together and add to the sugar.
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4
Mix in the beaten eggs and egg yolks.
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5
Stir in the melted butter and rum to the Step 2 mixture.
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6
(Do not beat.)
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7
Take out the vanilla bean and add the warm milk to the Step 3 mixture all at once.
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8
(If you add the warm milk a little at a time, instead of all at once, gluten will form and the canneles will be heavy.)
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9
Cover with plastic wrap and refrigerate for at least 12 hours.
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10
Preheat the oven to 230C, and while it's heating, grease the cannele molds generously with butter.
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11
The dry ingredients will sink to the bottom of the batter, so stir it up well with a ladle before filling the molds about 9/10ths full.
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12
Bake at 230C on the upper rack of the oven for 20 minutes, then lower the temperature to 180C and bake for 40-60 minutes on the lower rack, or until they are nicely browned.
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13
*Our oven has four racks and the temperature can't be adjusted, so I baked them on the second rack at 230C, and moved them to the third rack and baked them at 180C.
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14
Leave the canneles in the molds after baking until they settle, then drop them out onto a rack to cool.
