16 oz milk
1 vanilla bean split
1/2 stick butter
Bring ingredients together in a sauce pot to boil.
Then add cold milk
16 oz cold milk
4 small eggs
1 3/4 cups bread flour
2 3/4 cups sugar
Mix together with a pastry spatula slowly not to add any air.
Then stir in milk mixture and slowly stir until smooth.
Then strain through a fine strainer and then add the rum and vanilla.
1 T 3/4 teaspoon vanilla extract
4 T spiced rum
Melt the wax and butter together and brush molds with mixture drain off extra.
1/4 cup butter
1/4 cup beeswax
Store batter and molds in cooler overnight and then bake at 400* 45-60 minutes until top crust is a very dark brown.
Turn molds upside down to unmold canneles let cool slightly and serve with ice cream and sauce or serve room temperature as a pastry.