4: Pour the contents of the bowl into the saucepan.
5: Beat to mix well. The batter is ready. Cover and refrigerate for 24 to 48 hours. This resting time is very important for the recipe to work properly.
6: After this time, a skin may have formed on the top. Beat to mix once again. Preheat the oven to 240°C (460°F).
7: Divide the batter evenly between the moulds. Be careful not to fill them more than 3/4 full, as the cannelés will rise during cooking.
8: Bake for one hour (the time will depend on your oven), until the cannelés are nicely browned on the outside but still soft in the middle.
Remarks
You can replace the rum with another flavouring of your choice.