Cannelés are delicious small French pastries with soft and tender custard centres and dark, thick caramelized crusts. The dessert is in the shape of small cylinders approximately 6 cm in height and are a specialty of the Bordeaux region of France. You need  cannelé moulds to get the correct shape. As far as I know these are difficult to obtain in Australia.

Preparation
15 minutes + 1 hour rest for the dough

Cooking
55 minutes

Ingredients for 8 cannelés
120 g flour
2 whole eggs + 2 yolks
1 teaspoon natural vanilla extract
5 tablespoons dark rum
50 cl of milk
40 g butter
200g icing sugar

In a saucepan, heat the milk with the vanilla extract. Add the butter, cut into pieces and stir until melted. Allow to cool.
In a bowl, mix the flour and sugar. Stir in the eggs and yolks one at a time, whisking constantly.
Slowly pour the vanilla milk into the bowl and carefully make the dough. Add rum and mix.
Pour the batter into a jug with spout and leave 1 hour in the refrigerator.
Preheat oven to 250 ° C (gas mark 8-9).
Divide the dough into the cannelé molds up to 5 mm from the top. Bake 5 minutes, then lower the temperature to 180 ° C (gas mark 6) and cook for 50 minutes.
Turn out and let cool before serving.