Before you use your copper canele molds for the first time, clean them, and then season them by coating them with butter and placing them for 20 minutes in a hot oven. Set your oven at max temp. My oven gets up to 550 °F.
Remove the molds from the oven. Turn upside down on a wire grate. Once cool enough to touch but still warm clean them with a paper towel.
Allow them to cool before using. Never wash the molds, simply turn upside down when still hot and wipe with a dry cloth or a paper towel after each use.
Make batter
In a bowl, whisk sugar, eggs, vanilla, and egg yolks. Add melted butter and whisk more until combined.
RAdd 1/4 of the milk into egg mixture and mix well.
Add flour and continue mixing until combined.
Then slowly add the remaining milk while continuing to mix until all ingredients are mixed well.
Add rum and mix.
Refrigerate for 24 to 96 hours.
Preheat oven to 550F.
Coat molds
Mix 40 g beeswax and 60 g butter melted together.
Quickly pour the mix into a mold and then back out into the original container. Turn upside down on a cooling rack with paper towel underneath to catch drippings. You can place the molds in the freezer now or fill and bake.
Fill and Bake
Fill the molds with batter to 3/8 inch (1 cm) from the top. Place molds inside a cup cake container and bake the caneles at 550F for 10 minutes.
Without opening the oven, drop the temperature to 375F and continue baking for another 45-50 minutes.
Remove caneles from the oven. Quickly remove caneles from the molds and place on a cooling rack upside down.
Caneles usually slide right out of their molds, but if they don’t, turn the mold upside down and knock on a hard surface, such as a cutting board.
Let cool for 2 hours at room temperature. Caneles are best eaten on the day they are baked.
Samantha 
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