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Canelés de Bordeaux with Crisp Caramelized Crust and Custard Center
The crown of Bordeaux baking: fluted French pastries with an intensely caramelized crunchy shell concealing a tender, custardy center infused with dark rum and vanilla bean.
Prep
20 min
Cook
55 min
Total
75 min
Ingredients
8servings
- Whole milk500 ml
- Unsalted butter50 g
- All-purpose flour100 g
- Granulated sugar200 g
- Whole eggs plus egg yolks4 piece
- Dark amber rum40 ml
- Bourbon vanilla bean or extract1 tsp
Preparation Steps
1
Bring milk, butter, and vanilla bean seeds to a simmer, then remove from heat and let cool until lukewarm.
5 min timer
2
Whisk flour and sugar. Stir in eggs and yolks, then gradually pour in lukewarm milk and rum. Rest batter in the fridge for 12-24 hours.
10 min timer
3
Butter canelé molds thoroughly and fill with cold batter to 1cm below rim.
5 min timer
4
Bake at 220°C (425°F) for 15 minutes to set the crust, then lower heat to 180°C (350°F) and bake for 45 minutes until deep mahogany. Unmold immediately onto a rack.
60 min timer
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Provenance & Public Domain Audit
Source: French Traditional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
