Smash <quantity>3<unit>g</unit></quantity> of green cardamom pods in a mortar and pestle

Add <quantity>500<unit>g</unit></quantity> of whole milk and <quantity>30<unit>g</unit></quantity> of butter to a saucepan over medium-low heat

Add the cardamom. Heat the milk until it reaches between <temperature>85<unit>°C</unit></temperature> and <temperature>88<unit>°C</unit></temperature>, and the butter is melted

Combine <quantity>1</quantity> egg with <quantity>60<unit>g</unit></quantity> of egg yolk in a bowl and mix

Slowly stream the milk mixture into the eggs, whisking constantly

Add <quantity>125<unit>g</unit></quantity> of all-purpose flour and <quantity>225<unit>g</unit></quantity> of sugar to a bowl and mix it

Gradually pour the liquids into the dry ingredients, whisking constantly. Mix until smooth

Add <quantity>45<unit>g</unit></quantity> of dark rum and <quantity>10<unit>g</unit></quantity> of vanilla extract. Mix well

Strain the batter through a fine mesh sieve. Refrigerate for 24h to fully hydrate it

Preheat the oven to <temperature>240<unit>°C</unit></temperature>

Melt enough butter over low heat to grease all the canelé molds

Grease the baking molds with the melted butter and fill them to the top with the batter

Lower the oven to <temperature>220<unit>°C</unit></temperature> and bake the canelés for 25m until they start to set

Lower the oven to <temperature>190<unit>°C</unit></temperature> and bake for another 30m until the canelés are chestnut brown

Remove from the molds while still warm

The canelés are ready! Enjoy this delicious treat!