Cointreau Cannelés Recipe

Heat the cream with the milk, the split vanilla pod and the sugar (1) to about 60°C. Remove from the heat, cover with plastic wrap, and let steep for at least 3 hours.
Gently mix the sugar (2) with the eggs, being careful not to create foam.
Remove the vanilla pod from the liquid, carefully scrape out all the seeds, and add them to the egg mixture.
Sift the flour into the mixture and stir until smooth. Add the Cointreau® and blend with an immersion blender. Pass through a sieve. Refrigerate overnight, covered with plastic wrap.

Preheat the oven to 225°C. Grease the copper molds with softened (not melted) butter and place them on a baking sheet lined with parchment paper.
Remove the canelé batter from the refrigerator and whisk thoroughly once more. Carefully pour the batter into the molds using a measuring cup, filling them to within 1 cm of the rim.
Place the baking sheet in the preheated oven. After 10 minutes, reduce the temperature to 200°C and continue baking for 60 minutes.
Remove from the oven and turn the molds upside down using an oven mitt. Place them on a wire rack to let the steam escape and allow them to cool.