Bordeaux Custard Cakes

To prepare the canelés, combine 2 cups of flour, 1 cup of granulated sugar, 3 egg yolks, 2 tablespoons of dark rum, 1/4 teaspoon of vanilla extract, and a pinch of salt in a mixing bowl using a sturdy spatula. Blend until the mixture forms a uniform paste, ensuring all ingredients are well incorporated.

Next, combine 1 cup of milk and 2 tablespoons plus 1 teaspoon of unsalted butter in a saucepan over medium-high heat. Bring the mixture to a gentle simmer, then immediately remove it from the heat source.

Slowly pour 1/2 of the hot milk mixture into the canelés batter, whisking rapidly to prevent the egg yolks from cooking. Gradually whisk in the remaining milk mixture until the batter is smooth and has a thin consistency.

Preheat your oven to 450 degrees F (230 degrees C). To prepare the muffin pan, melt 2 tablespoons of butter and 1 tablespoon of beeswax in a skillet over medium heat. Remove the skillet from the heat, then use a pastry brush to stir and combine the ingredients.

Generously coat the bottom and sides of each muffin cup with the melted butter and beeswax mixture. Ladle the canelés batter into the muffin cups, filling them almost to the top.

Bake the canelés in the preheated oven for 10 minutes. Reduce the heat to 375 degrees F (190 degrees C), and continue baking until the canelés are very well browned, taking approximately 50 minutes to achieve this.

Remove the canelés from the oven and allow them to cool in the pan for 5 minutes. Use a thin blade to run along the sides of each canelé, carefully loosening them from the muffin cups. Invert the canelés onto a cooling rack, and let them cool completely to room temperature to create a crispy surface.