Bordeaux canelés with vanilla and rum
Fluted cakes with a dark crust and soft centre, flavoured with vanilla and rum.
Active time20 min
Cooking1 h 15 min
Total14 hResting : 13 h
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Ingredients
- 50 g unsalted butter
- 500 ml whole milk
- 6 medium eggs
- 125 g plain wheat flour
- 1 vanilla pod
- 50 ml amber rum
- 250 g caster sugar
Preparation
Split the vanilla pod and scrape out the seeds. Heat the milk with the pod and seeds. Melt 45 g butter. Separate the eggs, whisk the yolks with the sugar and mix in the flour. Remove the pod from the hot milk and gradually whisk the milk into the mixture. Add the melted butter and rum and mix until smooth.
50 g unsalted butter500 ml whole milk6 medium eggs125 g plain wheat flour1 vanilla pod50 ml amber rum250 g caster sugar- knife
- saucepan
- bowls
- mixing bowl
- whisk
Cover the batter. Cool for about 30 minutes, then refrigerate for at least 12 hours. Stir gently before filling the moulds, without creating foam.
- cover
- whisk
Heat the oven to 180 °C. Grease the canelé moulds with the reserved 5 g butter. Fill to 3/4 of their height. Stand on a tray and bake for about 60 minutes until the crust is dark brown and the centre is set. Carefully unmould and cool on a rack for about 30 minutes.
- oven
- metal canelé moulds
- pastry brush
- baking tray
- wire rack
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration