Canelés

Name: Canelés
Yield: 4 servings
Cuisine: French
Ingredients: 500ml whole milk; 1 vanilla pod; 50g butter; 2 eggs and 2 yolks; 250g sugar; 100g plain flour; 50ml dark rum; Beeswax and butter, for the moulds

Canelés de Bordeaux/kah-nuh-LAY/

Also known as: Canele, Cannelé, Canelés de Bordeaux

About this dish

Small fluted cakes from Bordeaux with a dark, crunchy caramelised shell and a soft, custardy rum and vanilla centre.

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Ingredients

🥛500ml whole milk

🌼1 vanilla pod

🧈50g butter

🥚2 eggs and 2 yolks

🍬250g sugar

🌾100g plain flour

🥃50ml dark rum

🐝Beeswax and butter, for the moulds

Method

Serves 4

Heat the milk with the vanilla and butter, then cool slightly.

Mix the flour and sugar, whisk in the eggs and yolks, then the warm milk and rum.

Rest the batter in the fridge for 24–48 hours.

Coat the moulds with melted beeswax and butter, fill almost to the top.

Bake at 250°C (480°F) for 10 minutes, then 180°C (350°F) for about 50 minutes until very dark. Unmould hot.

✓ What Makes it Authentic

Canelés are said to have been made by Bordeaux nuns from egg yolks left over from clarifying wine; copper moulds give the best crust.

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