There are many cannelé recipes out there, and most are very similar. What I’ve found is that the proportions are nowhere near as important as the process, which is detailed in the photo tutorial.
16 ounces (2 cups) milk
1 ounce (2 tablespoons) unsalted butter
1.5 ounces (3 tablespoons) dark rum
1 tablespoon vanilla extract
8.5 ounces (1 1/4 cups) sugar
2 egg yolks
5 ounces (1 cup) all-purpose flour
Have all your ingredients ready before you begin. In a medium saucepan combine the milk, butter, rum and vanilla. Bring it to the boil. Meanwhile in a medium bowl whisk together the sugar, the egg and yolks. When the milk mixture boils remove it from the heat, then gently whisk it into the sugar and egg mixture. Lastly, sift the flour onto the batter and stir it in until it’s incorporated, then pass the mixture through a sieve to remove any lumps. Let the mixture rest for 24 hours.
The next day grease the molds with butter (or the traditional “white oil” combination of butter, vegetable oil and beeswax). Fill the molds nearly to the top and bake at 525 degrees Fahrenheit for 15 minutes, then lower the heat to 400 and bake for 35 minutes.