Ingredients

(For 18 canelés)

 

2 cups whole milk 

4 Tbsp butter

1 vanilla bean

1 cup sugar

1/2 cup + 1/3 cup flour

2 eggs + 2 yolks

4 Tbsp rum

 

 

 

Instructions

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1 - Cut the vanilla bean lengthwise and collect the seeds with a knife. Put the seeds and the vanilla bean in a saucepan with the milk and the butter. Boil. Set aside.

 

2 - In a large bowl, beat the eggs and the yolks with the sugar until fluffy and white.

 

3 - Add the flour and stir until smooth and silky.

 

4 - Add the hot milk by pouring 2 times, whisking well in between. (Keep the vanilla bean in there!)​

 

5 - Add the rum and whisk to combine.

 

6 - Allow to cool, cover, and place in the fridge ideally overnight or for a minimum of 2 hours.

 

7 - The next day (or 2 hours later), preheat oven to 500°F.

 

8 - Take out the batter from the fridge and whisk until smooth. Discard the vanilla bean.

 

9 - Place a silicone canelé mold on a dark sheet pan. Fill the mold with batter all the way up leaving 0.25 inches of space on top. (If using a metal mold, make sure to grease it with butter first!)

 

10 - Bake for 15 minutes.

 

11 - Reduce the oven temperature to 350°F and bake for 45 - 50 minutes or until the canelés are dark.

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