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Prepare the canelés mix like a custard sauce.
Brew the split and scraped vanilla pod in the milk.
In a round bottom mixing bowl, mix the egg yolks, the sugar and the flour.
Bring the brewed milk to a boil and pour part of it on the yolk, sugar and flour mix. Carefully thin with a whip and pour back into the saucepan with the remainder of the milk before baking to a syrupy texture at 84°C.
Away from the heat, add the rum.
Put away the mix in a siphon and close.
Leave to rest for one night in the refrigerator.
Bake the dry sugar at 180°C and add the butter before baking again at 165°C.
Put away on a baking sheet.
Caramel Disks
Finely stretch the caramel on the baking sheet.
Use the canelé mould as a cookie cutter and cut away some disks, taking the excess of caramel away from the border of the mould.
Caramel Shells
Work the caramel with your fingers (wearing gloves) and put into the shape of a small ball.
Using a sugar pump, blow the ball of caramel in a canelé mould.
Wait for 6 to 7 seconds for the caramel to harden and unmould by pulling lightly on the pump needle.
If the caramel becomes too hard, put it in the microwave oven for a maximum of ten seconds.
Insert two cartridges of gas in the siphon and shake well.
Using the siphon, raise the canelé mix inside the shells of caramel and close with a disk of caramel.
Taste immediately.
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