Place flour, sugar,egg yolks,rum, vanilla, extract,and salt in a mixing bowl.mix and smear into a smooth paste using a spatula.continue mixing until flour is fully incorporated
Place butter and pour milk into a saucepan.bring to a simmer over medium-high heat.as soon as milk mixture comes to a simmer,remove from heat.slowly add half the milk to the flour mixture to prevent the egg yolks from cooking.whisk until well blended and smooth.slowly pour in the rest of milk mixture, whisk until batter is smooth.batter will be thin
Preheat oven to 450 degree F
Melt 2 tablespoons plus 1 teaspoon butter and beeswax in a skillet over medium heat.stir with a pastry brush.remove from heat.brush the bottom and the sides of each muffin cup generously with the butter mixture
Ladle batter into muffin cups until mixture is almost to the top.place pan in preheated oven.bake 10 minutes
Reduce heat to 475 degree F.bake until caneles are very well browned about 50 minutes
Allow to cool just 5 minutes.run a thin blade around the sides and carefully remove caneles from cups.invert onto a cooling rack.let cool completely to room temperature to create crispy surface.
