Try your hand at these morsels of yum.
Preheat the oven to 200°C fan-forced.
For the batter, combine milk, butter, vanilla bean and scraped seeds in a small saucepan. Bring the milk to scalding point (75°C) over medium-high heat. Remove saucepan from the heat and set aside.
In a medium bowl, whisk eggs to combine. Whisking continuously, add one third of the warm milk until combined. Do not over whisk. Gently whisk in remaining milk.
Combine sugar and flour in a large bowl, add egg mixture and mix well to combine. Stir in the rum. Strain custard through a fine sieve into a deep pan 24x34x5.5cm. Place in the freezer on a cooling rack for 10-15 minutes or until mixture is cool.
Meanwhile, for the white oil, melt the beeswax and ghee in a small saucepan over low heat. Stir until melted and combined. Keep warm.
Working quickly (as the white oil sets quickly), dip a narrow pastry brush into the white oil and brush a thin layer onto the inside of twelve 90ml-capacity copper canelé moulds. If the wax mixture starts to set or thicken, return it to the heat for a moment to thin. Be very careful with the beeswax as it is hot and hard to remove from hands and utensils.
To cook the canelé, place the waxed canelé moulds on a shallow tray 37x24x2.5cm (to prevent any white oil that melts from the moulds from dripping into the oven and creating a fire hazard).
Gently stir the batter to combine then pour into a jug. Fill mould to 8mm from top edge (you may have a little left over)
Bake canelé for 1 hour or until dark brown. During cooking, carefully rotate the tray 180° and as the canelé start to colour, press down with the back of a teaspoon to push out any air pockets for even colouring.
Remove from the oven, being very careful not to spill any of the hot wax on yourself.
Remove each canelé using tongs and a towel, pick up each mould and tap it upside down over a cooling rack placed over an aluminium tray to catch excess beeswax. Serve on a platter.
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