French
Canelés de Bordeaux
Mahogany canelés crack through a thin caramelized shell into a fragrant rum-and-vanilla custard center.
12 servings · 35 minutes prep · 65 minutes cook
Ingredients
Rested batter
- 2 cups whole milk
- 1 vanilla bean
- 4 tbsp unsalted butter
- 1 3/4 cups granulated sugar
- 1 cup all-purpose flour
- 2 large eggs
- 2 large egg yolks
- 1/4 cup dark rum
- 1/4 tsp kosher salt
Molds
- 1 tbsp food-grade beeswax
- 1 tbsp unsalted butter
Directions
Infuse and rest
- Heat whole milk, vanilla bean, and butter just to steaming; cool slightly. Whisk granulated sugar, all purpose flour, egg, egg yolks, and kosher salt without foaming. Gradually add milk, then rum.
- Strain, cover, and refrigerate 24-48 hours.
Coat and bake
- Heat the oven fully to {{temperature:475F}}. Melt beeswax with butter and brush warm canelé molds with an almost invisible film. Chill briefly. Stir the rested batter gently without incorporating air, strain once more, and fill the canelé molds about four-fifths full.
- Bake at {{temperature:475F}} for 15 minutes, reduce to {{temperature:375F}}, and bake until uniformly deep mahogany, 45-55 minutes. Unmold immediately onto a rack.
