Classic Canelés Recipe
Discover the rich and custardy delight of traditional French canelés, featuring a caramelised crust and a tender, rum and vanilla-infused centre.
medium
02:00
6
METHOD
Step 1.
Begin by warming the milk with the butter and vanilla pod. Once hot, remove from heat and let cool slightly.Step 2.
In a separate bowl, whisk together the eggs and egg yolks. Gradually incorporate the sugar, followed by the sifted flour, ensuring no lumps remain.Step 3.
Slowly mix in the warm milk to the egg mixture to form your batter, then add the rum. Cover and let rest in the refrigerator for at least 24 hours, though some prefer up to 48 hours for enhanced flavours.Step 4.
When ready to bake, preheat your oven to 220°C (428°F). Give the batter a gentle stir to recombine any separated ingredients.Step 5.
Carefully pour the batter into buttered and sugared canelé moulds, filling them three-quarters full.Step 6.
Bake in the preheated oven for 10 minutes, then reduce the temperature to 180°C (356°F) and continue baking for another 50-60 minutes until the canelés have a deep brown crust and a springy centre.Step 7.
Unmould the canelés while they're still warm and allow them to cool on a wire rack.Step 8.
Enjoy these delightful treats warm or at room temperature, ideally the same day they are made for the best texture and flavour.
INGREDIENTS
500 mlWhole milk
50 gUnsalted butter
1 Vanilla pod, split and scraped
2 Medium eggs
2 Egg yolks
250 gGranulated sugar
125 gPlain flour
50 mlDark rum
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