Put the milk in a pan and bring to the boil with the scraped vanilla pod. Leave to boil for 5 minutes. Then remove the vanilla pod.

Put the butter in a bowl and stir au bain marie creamy. Remove the bowl from the water and add the sugar, egg yolk, egg, flour, salt and liqueur. Stir well, but don't beat, no air is needed. Pour in the warm milk and stir well with a whisk. Leave in the fridge for at least 12 hours.

Preheat the oven to 220ºC. Grease all cannelés well with butter or fat. Fill the molds for two thirds. Bake the canneles for 30-35 minutes. Then take them out of the oven and let cool. Remove them from the molds when they are still hot, otherwise they will stick to the molds.