Canelés de Bordeaux
Caramelized French pastries with crispy caramelized exteriors and creamy vanilla-rum interiors. These elegant molds create a showstopping dessert that looks far more complicated than it is.
- Total time
- 90 min
- Servings
- 8
- Calories
- 185
- Protein
- 3g
Ingredients
- 1 cup whole milk
- 1 whole vanilla bean, split lengthwise
- ½ cup all-purpose flour
- ¾ cup granulated sugar
- 2 whole eggs
- 3 tbsp butter, melted
- 2 tbsp dark rum
Instructions
- 1
Heat milk with vanilla bean in a small saucepan over medium until steaming, ~4 minutes. Remove from heat and let cool 15 minutes.
- 2
Strain out vanilla bean, scraping seeds back into milk. Discard the pod.
- 3
Whisk flour and sugar together in a large bowl until no lumps remain.
- 4
Add eggs to flour mixture and whisk until smooth, ~1 minute.
- 5
Pour cooled milk into egg mixture while whisking constantly until fully combined.
- 6
Stir in melted butter and rum until fully incorporated.
- 7
Strain batter through a fine sieve into a clean bowl to remove any lumps. Cover and chill at least 2 hours, or overnight.
- 8
Preheat oven to 450°F. Brush canelé molds generously with melted beeswax or butter inside all crevices.
- 9
Place molds on a baking sheet. Pour chilled batter into molds until just below the rim.
- 10
Bake at 450°F for 15 minutes until edges are dark brown and caramelized.
- 11
Reduce heat to 350°F and bake 30 minutes more until centers are just set but centers still jiggle slightly.
- 12
Remove from oven and cool in molds 5 minutes, then invert onto a wire rack to cool completely.
Tools you’ll need
- canelé molds (8 copper or silicone)
- small saucepan
- large mixing bowl
- whisk
- fine sieve
- baking sheet
- oven thermometer
- pastry brush
- wire cooling rack
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
