Key Takeaways:

• The canelé base begins with whole milk, infused with vanilla bean.
• Proper integration is vital: add 1/4 of the hot milk to flour to prevent lumps.
• Patience is key: the batter must rest for at least 12 hours.
• The signature flavor is finished with a dash of dark rum before baking.
• Freezing molds ensures the butter coating remains thin for the perfect texture.
• The ideal canelé is crunchy and chewy on the outside with a soft, custard-like center.