Pour the milk in a saucepan, add half the vanilla pod and butter and bring to a boil.

Meanwhile combine the flour and sugar then add the eggs and the egg yolks.

Pour the boiling milk over the flour and combine until you get a crêpes consistency batter (pretty fluid).

Allow to cool down, add the rhum (optional) and store in the fridge overnight (ideally for 24 to 48 hours).

Take your batter out of the fridge so as it gently goes back to room temperature.

Pre-heat the oven to 220⁰C (this recipe is designed for silicone moulds).

Butter your moulds and pour the batter up to 3/4 th of the height. Cook for 20mn at 220⁰C for silicone moulds and then 40mn at 180⁰C (30mn for mini-canneles).

Unmould them gently whilst they are still hot. Allow to cool.