Heat the milk with the butter, feeze-dried coffee and the scraped vanilla pod.
At the same time, combine the egg, yolk and icing sugar. Add the flour.
Gradually pour in the milk/butter/warm coffee mix.
Let stand in a cool place for 12 hours before filling the cannelés moulds ¾ full.
Pre-heat the oven to 210°C. Put into the oven for 10 minutes baking at 210°C.
Then, lower the oven to 180°C and continue baking for 25 minutes without opening. For a chocolate version: Pour the warm milk/butter mix over 80g of 70% cocoa-content, previously grated chocolate. Add 20g of bitter cocoa powder to the flour and proceed as above. For a personnal touch, I like to pop two chocolate nuggets on each cannelés just before baking, for a final soft little tasty heart. Tip: Cannelé purists add 1 or 2 tablespoons of rum to their preparation.