½ L of milk
125 g of flour
1 Tbsp melted butter
1 Tsp vanilla extract
225 g sugar
Break 2 whole eggs and 1 egg yolk in a bowl. Beat it lightly
In a pan, bring the milk to a boil and drop the eggs in while still beating.
Let it cool down.
Mix in the sugar, flour and butter
Let it rest in the fridge for 24 hours
Pour the batter in the mold up to ¾ (let some room for the canelé to rise)
Bake for 1 to 1.5 hours at 355F