Canelé
A specialty from Bordeaux, France, perfumed with vanilla and rum. The exterior is a dark, caramelized crust while the inside is custardy and soft.
Instructions
- 1
Heat milk with butter and vanilla bean until just before boiling.
- 2
Mix eggs, yolks, and sugar, add flour and stir without creating bubbles.
- 3
Strain warm milk slowly into egg mixture, stirring gently.
- 4
Add rum, cover with wrap, and rest in the fridge for at least 24 hours.
- 5
Coat canelé molds with beeswax or butter, fill 80%, bake at 220°C for 15 min, then 190°C for 45 min.
Tips
Nutrition (per serving)
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