Bordelais Cannelés Plate with Vanilla Bean and Rum

Whisk together the oat flour, egg whites, and skim milk until completely smooth, ensuring no lumps remain.

Stir in a splash of dark rum and vanilla extract for the classic Bordelais aroma.

Grease individual copper or heavy-duty silicone cannelé molds with a thin film of butter.

Pour the batter into the molds, leaving a small space at the top.

Preheat your oven to 400 deg F (200 deg C).

Bake for 35-40 minutes until the exterior is deeply caramelized—almost dark mahogany—and the kitchen smells of toasted vanilla.

Remove from the oven and let them rest in the molds for 5 minutes before turning them out onto a wire rack to cool.

Serve warm, enjoying the contrast between the thick, glass-like crust and the soft, custardy interior.