Warm the milk in a saucepan and add the vanilla extract and butter. Allow the butter to melt and gently stir. Once the butter has melted take off the heat.
In a large bowl, whisk together the eggs and sugar and sift in the flour and salt. Whisk to a smooth thick batter and add the brandy.
Add the lukewarm milk and melted butter mix into the bowl. Whisk until you get a liquid batter mix without any lumps, like a thin pancake mixture.
Allow to cool and leave to rest overnight in the fridge covered with cling film.
Preheat your oven to 220c.
Grease your pan/ moulds with melted butter.
Remove the batter from the fridge, give it a quick whisk and fill the mounds almost to the top. Do not fill quite to the brim as they may to rise a little.
Bake in the oven at a 220c for 8 minutes then lower the heat to 180c for a further 40 mins.
Remove them from the oven when the tops are a rich dark brown and leave to cool down for at least 10 minutes before removing them from their moulds.
Notes
You start with a hot oven at 220c for 8 mins then turn down to 180c for the final 40 minutes.
Oven Temp: Gas 4, 350F, 180C (160C Fan)
Rest batter overnight for best results
Recipe by Cluck, Muck & Cook at http://cluckmuckcook.co.uk/canele/