Canelés
Little cakes from Bordeaux, caramelised and crunchy outside and soft inside, with vanilla and rum. They’re said to have been invented by nuns using the egg yolks left over from winemaking.
Ingredients
- 500 ml whole milk
- 1 vanilla pod
- 50 g butter
- 2 eggs and 2 yolks
- 250 g sugar
- 100 g flour
- 50 ml rum
- Butter for the moulds
How to make it at home
- Heat the milk with the split vanilla pod and the butter. Leave to cool slightly.
- Mix the sugar with the flour, add the eggs and yolks and then the milk little by little.
- Add the rum, cover and leave to rest in the fridge for at least 24 hours.
- Grease the canelé moulds well and fill them almost to the top.
- Bake for 15 minutes at 240 °C and then about 1 hour at 180 °C, until very dark on the outside.
The trick: The long rest of the batter is what gives them their texture: don’t skip it.