In a medium saucepan bring milk and butter to a boil.

Meanwhile in a large bowl mix the 2 egg yolks and whole egg with sugar, salt and flour.

Gradually incorporate hot milk and keep stirring until well combined and smooth.

Add vanilla extract, rum extract and rum and mix to combine.

Sieve to remove any lumps, cover and refrigerate for 12 to 48 hours.

Preheat oven to 480F (250C).

Brush with softened butter a 12 cup canele mold.

Remove the batter from refrigerator,  give it a stir and transfer to a jug for easier pouring.

Pour the batter in each cup up to ¾ full. Don’t overfill the cups or you will risk the bottoms not to cook evenly.

Bake for 10 minutes at 480F (250C).

Reduce oven temperature to 350F (180C) and continue baking for 60-70 minutes more.

Unmold the canelés immediately and transfer to a cooling rack. If you notice that the bottoms of the canele are still white, I suggest placing them back in the pan and in the oven again, cover with aluminum foil and cook with bottom heating function of the oven for about 5 minutes more.

Let cool completely before serving.