In a small saucepan, combine the milk and butter. If using a vanilla bean, add both the seeds and pod to the pot. Heat gently over medium until the butter melts and the mixture is warm (not boiling). Remove from heat and let it cool slightly. If using vanilla extract instead, add it now.

In a separate large bowl, whisk together the egg yolks, whole egg, sugar, and salt until smooth.

Slowly whisk in half of the warm milk mixture to the egg mixture to temper it. Then whisk in the flour until smooth. Add the rest of the milk and mix until fully combined. (Optional: stir in the honey here.)

Pour the batter through a fine-mesh sieve into a large container or bowl. This helps get rid of any lumps. If you used a vanilla bean pod, you can add it back into the batter for more flavor during chilling.

Cover and refrigerate the batter for at least 24 hours (up to 3 days). This rest is key for the signature custardy texture and deep flavor.Preheat oven to 190 °C (375 °F) and set rack to middle position.

Generously brush the inside of each mold with melted butter. For an authentic crispy finish, melt the butter together with beeswax and coat each mold thinly. Let excess drip out and place molds upside down on a rack to set. Chill molds in the fridge or freezer for 20 minutes.

Preheat to 475°F (245°C). Place molds on a lined baking tray.

Stir the chilled batter well, then pour into each mold, leaving about 1/2 inch at the top. Use about 60 g of batter per mold (or 25 g for mini molds).

Bake at 475°F for 15 minutes, then reduce the heat to 400°F (200°C) and continue baking, for mini canelés 30–35 minutes, and for regular size, 50–60 minutes. Canelés should be deep golden brown with almost burnt-looking edges.

Remove from the oven, invert the molds, and let them cool on a wire rack. The canelés will firm up and develop their chewy crust as they cool.