Two small French vanilla caneles with a dark caramelized shell and a tender custardy center, made from a thin batter rested overnight: one dessert portion without rum.
0.25 cupMilk
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0.5 tbspButter
13 gChicken eggs
5 gEgg Yolk
25 gSugar
13 gFlour
1 mlVanilla Extract
To tasteSalt
Warm all the milk, butter and vanilla extract in a tiny saucepan over low heat just until the butter melts; do not boil. Remove from the heat and let cool until lukewarm, so it cannot scramble the egg.
Whisk all the weighed beaten whole egg and extra yolk with all the fine sugar until evenly combined. Whisk in all the flour and a tiny pinch of salt, then gradually whisk in all the lukewarm milk mixture until smooth. The batter should be thin and pourable. Cover and refrigerate for 24 hours; do not skip this rest or leave the egg-and-milk batter at room temperature.
The next day, preheat a fan oven to 230°C with a small metal baking tray inside. Use two fluted silicone canele cavities, each about 70 ml, with silicone rated for at least 230°C; do not grease them. Gently stir the cold batter to recombine without whipping in air. Set the silicone mold on the hot tray and immediately divide all the batter evenly between the two cavities, leaving room below each rim.
Bake in the fan oven at 230°C for 10 minutes. Without opening the door, reduce the fan oven to 180°C and bake for 45 minutes more, until deeply dark golden-brown with a firm caramelized outer shell; give a few more minutes if still pale. Keep the door closed for at least the first 40 minutes of baking. These are custardy cakes, not fluffy muffins.
Cool in the molds for 15 minutes, then carefully invert both onto a rack, keeping all pieces. Cool completely for about 30 minutes so the centers firm up while staying tender and custardy. Serve both together as one small dessert on the day of baking; no rum, glaze, sugar dusting, whipped cream, fruit or extra butter is included.