So, baking canelés unexpectedly turned into a real series, but in the end they turned out great!
So I'm sharing the recipe and a link to the mold.

Ingredients for 12 pieces:
- 500 g milk
- 50 g butter
- 1 vanilla bean
- 220 g sugar
- 130 g flour
- 2 eggs + 2 yolks
- 60 g dark rum

How to prepare:
1. Heat milk, butter, and vanilla bean (scrape out seeds, throw them into the milk along with the pod) in a saucepan until smooth.

2. Mix flour, sugar, eggs, then gradually add the cooled milk (in small portions). Then add the rum.

3. Cover with plastic wrap in contact, let it rest in the refrigerator for 24-48 hours. The longer, the better; 24 hours is the minimum, the batter can stay in the fridge for up to 72 hours.

Run around the fridge anticipating a sweet coma

How to bake:
1) Grease the mold with butter (ideally with wax and butter in a 3:1 ratio favoring wax, but we used butter)
2) Bake for 15 minutes at 230°C
3) Then 55 minutes at 190°C.

Always remember that the exact time and temperature depend on your specific oven, so you might need to bake for 65 minutes instead of 55, or at a higher temperature.
Oven mode: top-bottom heat; preheat the oven VERY well before baking, let it sit heated; we baked on a rack.

Immediately after baking, remove all canelés from the mold, blot excess oil with a napkin, and let them rest for a couple of hours. Store in a closed container at room temperature (but there won't be anything left to store😃).

You can add zest to the canelés, decorate the top, dip in salted caramel or chocolate; also, in one recipe, the sugar is slightly toasted in a saucepan until brown, which should give its own aroma and flavor to the pastry. In short, there's a huge field for experimentation.

We baked using a mold from Ozon: ozon.ru/t/JmUFO3l

Silicone molds are not recommended, as it's difficult to achieve the desired outer crust.
If you want to go all out, you need individual copper molds.