Heat milk with the scraped vanilla pod and bring to a simmer. Leave to infuse for 30 mins - 1 hour.

Whisk together sugar, salt and flour.

Melt butter, then pour into the dries and, using a whisk, or your fingertips, incorporate until you get a breadcrumb-like consistency.

Re-warm milk to about 60c-70c if it has cooled down. Pour ⅓ into your breadcrumb mixture and whisk to melt the butter and incorporate.

Pour the rest in, whisking until smooth. Next whisk in the eggs. And, finally, add the rum.

Pour into a container and press clingfilm to the surface. Rest in the fridge for 4 hours or up to 48 hours.

Remove canelé batter from the fridge as you preheat your oven - reincorporate the batter as it will have separated.

Preheat oven and tray to 230c fan for 30 minutes (or 250c fan if your pans will allow it!).

If you are using beeswax, fill up your prepared moulds til ⅘th full and place them on the hot tray.

Pour in the canelé batter (it might sizzle) until ⅘th full.

Place into the oven and bake at 230c for 15 minutes.

Turn the oven to 180c, turn the tray around and bake for a further 45 minutes.

After this time, start checking your canelé. You can remove one from the mould.

If it is coloured to your liking, remove all the others. If not, return to the oven and bake for a further 10 minutes - keep going until you’re satisfied!

Remove canelé from moulds. Leave canelé on a rack to cool for an hour, allowing the crust to form.

Enjoy within a few hours or the crust will go soft. You can reheat and recrisp in a hot oven for 5 minutes.