In a bowl, add flour, sugar, and eggs. Combine together until it creates a paste. Set aside.
In a small pot, add your butter, milk and vanilla bean. Turn the heat to medium. Once the milk begins to bubble on the side of the pot, remove from heat and pour it over the flour paste. Use a spatula to mix. You can also use a whisk but make sure not to whisk vigorously as this can overmix the batter and result in deflated Caneles.
Cover your bowl with plastic wrap and let it rest overnight in the refrigerator.
Once you are ready to bake the next day, turn your oven on and set to 440 F and place your molds in without any batter. The molds need to be hot before adding your batter and baking.
While the oven is preheating, strain your canele batter into a pitcher for easy pour.
Once your oven has preheated, safely remove the canele molds and spray them with non-stick spray. Once you have sprayed all the molds, you can proceed by adding your batter. Filling each mold and leaving about 2 centimeters empty from the top. The batter will expand and you want to make sure you don’t over fill the molds.
Bake the caneles for the first 15 minutes at 440F and then turn down the oven to 380F and bake for an additional hour. Your caneles are ready when the fluted side has baked evenly. Let them cool.