I can taste them already.
This recipe is adapted from a recipe by Chocolate & Zucchini.
2 Cups whole milk
3 Tablespoons of unsalted butter-diced into small cubes
1 Teaspoon vanilla extract
3/4 Cup All purpose flour
1 Cup Sugar minus 2 Tablespoons
1/3 Cup rum
Preheat the oven to 480F. Remove the mixture from the refrigerator and whisk gently to combine the ingredients which will have separated. Fill the molds almost to the top. Place in the oven for 20 minutes. After 20 minutes don't open the oven door but reduce the oven temperature to 400F and bake for another 40-60 minutes. The caneles should be carmelized a dark brown color when finished. Remove the moulds from the oven and allow to cool 10-15 minutes before removing the caneles.