Bring milk with butter, rum and vanilla to a boil.
Let infuse for 15 minutes.
Meanwhile, in a small bowl, whisk whole egg with egg yolk and sugar.
Bring the milk at 180F(80°C), pour a small amount of milk into the eggs mixture and whisk to combine.
Pour all the flour and whisk.
Then, add the remaining milk and whisk to combine.
Cover with plastic wrap and refrigerate for 24 hours.
Heat fan oven at 390F - 200°C.
Use non stick spray to grease canelés copper moulds (5 moulds, 2 inches in large and 2 inches in high).
Pour the batter 4/5 up the mold.
Bake the canelés for 15 minutes, then lower the temperature to 355°F - 180°C and continue to bake for 35 minutes.
Heat Yuzu juice until 110F - 45°C and add pectine combined with sugar and corn starch.
Cook for about 1 minute, stirring constantly.
Out of the heat, add wringed gelatin sheets and butter.
Whisk until well combined and refrigerate to set.
In a small sauce pan, prepare a pastry cream with coconut puree, vanilla, egg yolks, sugar and corn starch.
Cover with plastic wrap and refrigerate to cool.
Once cooled, mix the pastry cream with a hand blender to loosen.
Add wringed gelatin, whipped cream and gently mix to combine.
In a small bowl, place all the ingredients and whip to get a gorgeous chantilly.
Cut off the top of the canelés and empty the inside.
Pour a thin layer of Yuzu custard and refrigerate for a few minutes.
Fill the canelés up to the edge with coconut diplomat and smooth the surface.
Pipe lime chantilly on top and cover with the canelés “hat”.
Baking is the most delicate step in the recipe.
Try to find out the right temperatures adapted to your oven.