Seed vanilla pod. Bring to a boil milk and vanilla pod. Add butter. Melt and leave to cool. Mix sugar, flour, eggs and salt in a large bowl. Pour gradually the warm milk and mix. You will get something looking like a pastry dough pancakes. Refrigerate at least 1 hour up to 12 hours.

Preheat to 250°C (480°F). Butter generously cannele molds with a pastry brush. This step is really important as butter will give the particular texture of the canneles, crusty outside and soft inside.

Fill only 2/3 of your molds with the preparation as the canneles will strongly expand during the first baking part.

Bake for 10 minute. Low temperature to 180°C (360°F) and bake for 50 minutes - 1 hour.

You will get approximately 25 cannelés. If you need use your molds several time, leave to cool in between.