Classic French Canelés with Rum and Vanilla
Ingredients
- 1/2 vanilla bean
- 250 ml milk
- 30 g butter
- 2 egg yolks (medium)
- 100 g sugar
- a pinch of salt
- 60 g all-purpose flour
- 30 ml dark rum
- butter for greasing the molds
Preparation
Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife
Heat milk, butter, the split vanilla bean, and seeds in a saucepan until boiling, then set aside
Reheat the vanilla milk
In a bowl, whisk the egg yolks with sugar and salt
Gradually add the flour and hot milk, alternating, and mix until smooth
Stir in the rum
Chill the batter for at least 5-6 hours, preferably overnight
Preheat the oven to 220°C conventional or 200°C convection
Lightly grease five Canelé molds and place them on a baking sheet or rack with space between
Take the batter out of the refrigerator, stir briefly, and remove the vanilla bean
Pour the batter into the molds up to about 1 cm below the rim using a measuring cup
Bake the Canelés in the preheated oven for about 45 minutes
Ensure the surface is dark to achieve a crisp crust
Let cool for 5 minutes, then unmold
Enjoy the Canelés fresh
Tips
If you don't have Canelé molds, use small ovenproof porcelain or muffin molds
