Making Canelé

I made these Canelés for the first time following this recipe  and I have to say except for having to wait 24 hours for the batter to get ready, everything else in the process was pretty straight forward. I changed some of the ingredients and instructions so this is for me so next time I am making it I have a reference. 

INGREDIENTS

• 3 cups milk
• vanilla extract
• 3/4 cup unsalted butter 
• 1 cup sugar
• 2/3 cup flour
• 1 egg yolk
• 2 eggs
• 3 Tablespoons dark rum

INSTRUCTIONS

1. In a saucepan, mixed 3 cups of milk, vanilla extract until the milk reached the scalding point over medium high heat, then remove the pan from the heat and added the 3 /4 cup unsalted butter. Set aside to cool.
2. In a large bowl, whisk together 1 cup of sugar and 2/3 cup flour.
   
3. In a separate small bowl, whisk together 1 egg yolk, 2 whole eggs and 3 tablespoon dark rum.
   
4. Then whisk the egg mixture into the sugar and flour mixture, then whisk in the lukewarm milk mixture. Strain into a container; cover and refrigerate for at least 12 hours and up to 48 hours, the flavors will develop as the mixture sits.
5. The next day, remove the batter from the refrigerator for at least 1 hour before baking it.
6. Butter the molds, fill each mold almost to the top. Place the molds on the middle rack of your preheated oven.
7. Bake them for 15 minutes at 450F then lower the temperature to 375F and bake for an additional 45 minutes for copper molds or 40 minutes for silicone molds. 
8. Let cool slightly, to remove them from copper molds, turn each one over with a pair of tongs and tap until they falls out. If difficult to remove, use a pairing knife to help guide it out. Serve warm.