Canelé - Without copper molds

This is the recipe and method I have developed from the results of my trials of making canelé without a copper cooking vessel.
Ingredients:
500g milk
40g butter + 15g
1 vanilla bean
40g rum
125g ap flour
4g salt
220g sugar
56g egg
40g egg yolk
15g beeswax
Method:

A mold lined with wax.

Warm the milk with 40g of the butter until the butter melts. Blend the whole eggs and yolks into the warmed milk and butter. Once incorporated, add the sugar, flour, rum, salt, and vanilla. Blend everything for a few seconds and then place into a container and refrigerate for at least 6 hours. Stir gently and pass through a fine strainer. Melt the beeswax with the reserved butter. Line the mold with a thin layer of the wax-butter.
Pour the  batter into the mold, three-quarters full, and place the mold on a wire rack so that the base of the mold does not conduct more heat that the rest of the mold during baking. Loosely cover the top of the mold with foil to protect the opening from browning before the sides and bottom. Bake at 350F for 80 minutes, uncover and bake for another 30 minutes, or until dark brown. Un-mold while hot and eat while still warm.

It's already plated... just eat it.

Willingly,

Adam