Prepare all ingredients.
Bring the milk to a boil, add the vanilla pods split in two.
Infuse and let cool.
the icing sugar with the eggs and the egg yolks.
Add the flour and the milk...
...cold melted butter...
...and the rum.
Mix well.
Pour this ...
...in cannelés Elastomoule cannelés mold.
Bake at 180°C or 356°F...
...for about 1h10.
At the end of cooking let cool slightly before unmoulding. To turn over the mould and to withdraw cannelés by giving a light pressure on the bottom of the silicone mould.