In a medium sauce pan, heat the milk and butter together, by stiring occasionally. Your preparation is ready once the butter has melted and that it is hot and not boiling. Set aside.
In a mixing bowl, gently whisk together eggs + yolks, sugar and flour into a soft paste.
Continue to whisk as you slowly pour the milk mixture in and continue to whisk until fully combined into a smooth liquid.
Stir in the Vanilla and Limoncello.
Cover the batter with plastic wrap and refregirate for 2 full days (48 hours).
On the day of baking, remove batter from refrigerator and allow to come to room temperature (2 to 3 hours). Then give it a quick qnd gentle stir to air the flour which has drop at the bottom of the bowl.
Preheat oven at 450F/240C 30 minutes before baking. This will allow the temperature to spread evenly in your oven.
Place your Canelé Flexipat® on the top of your Perforated Baking Sheet.
Using the mini ladle, pour your batter into the Flexipat® leaving about 0.5"/1cm to the top.
Drop the temperature to 410F/210C and bake for 60 minutes. (Every oven heats differently, monitor your Canelés from 55min)
Once your Canelés are out of the oven, let them cool down for about 10min. Then, Unmold and let them cool completely before serving them. Enjoy & Bon Appétit!