A Bordeaux dessert specialty made up of rum-flavored, sticky little cakes.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Calories 53 kcal
- 500 ml milk 2 cups + 2 tbsp
- 1 tbsp vanilla extract
- 2 whole eggs
- 1 egg yolk
- 125 g all-purpose flour 1 cup
- 225 g granulated sugar 1 cup + 2 tbsp
- 150 ml rum 1/2 cup + 2tbsp
- Combine the milk and vanilla extract; temporarily set aside.
- To a large bowl, add the eggs and egg yolk, then whisk until the yolks are broken up. Pour in the milk and vanilla mixture, then whisk again until combined.
- Add the all-purpose flour and sugar, whisking until smooth and lump-free.
- Add the rum and whisk again to combine. Refrigerate the batter for at least 12 hours, or overnight if possible.
- The next day, preheat the oven to 440°F. If using a silicone canelé pan, place the pan on a wire, oven-safe rack (this will make transferring the pan to the oven easier). Give the batter a whisk, then use a small ladle to fill the molds with enough batter to almost reach the top of the molds.
- Bake the canelés at 440°F for 20 minutes. Then reduce the heat to 300°F and bake for another 30 minutes. Finally, increase the heat to 430°F and bake for 5 minutes.
- Remove the pan from the oven and let the canelés cool in the pan for 30 minutes. Gently pop the canelés out of their molds and serve.
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