Preheat oven to 410⁰F degrees . Place Canelé Tray on Perforated Baking Sheet and set aside.
In a medium saucepan, heat the milk, butter and vanilla together, stirring occasionally. The mixture is ready once the butter has melted and mixture is hot, but not boiling. Stir in the Nutella, and continue to stir until it has fully melted. Set aside.
In your Stainless-Steel Mixing Bowl, gently whisk together eggs + yolks, sugar, and flour. Pour the hot milk mixture over the eggs starting with a little at a time. Continue pouring while stirring continuously. Cover the mixing bowl with your Octagonal Bonmat and refrigerate for an hour.
Using the Mini Ladle, pour your batter into the Canelé Tray leaving about ½” from the top.
Bake for 40 minutes, but sure to check on canelés to make sure they do not overcook. Once Canelés are out of the oven, let cool for about 10 minutes before unmolding. Let completely cool before serving.
