What you need (makes twelve canelés)
milk, eggs, butter, cake flour, vanilla bean paste/ vanilla bean extract, rum, and sugar
What you do
In a saucepan, combine 500ml of milk, 25g of vanilla bean paste, and 20g of butter. Heat the mixture over medium heat until about two-thirds of the butter has melted. Remove from heat and allow the residual heat to melt the remaining butter. Set aside to cool to room temperature.
In a mixing bowl, whisk together 50g of whole egg and 45g of egg yolk. Add 150g of sugar and whisk until smooth.
Sift 125g of cake flour into the bowl and mix until fully combined. Be careful not to overmix the mixture.
Once the milk mixture has cooled to a warm temperature (comfortable to the touch), slowly incorporate it into the egg mixture in three separate additions, mixing well after each addition.
Strain the batter through a strainer, cover it with plastic wrap, ensuring it touches the surface of the batter, and refrigerate for at least 16 hours.
Before greasing your canelé molds with butter, make sure the batter has come to room temperature.
Give the batter a good stir, then add 30g of rum (I used leftover brandy instead), mixing until fully combined.
Fill the molds to about 80–90% of their capacity.
Bake at 210°C (410°F) for 40 minutes, then rotate the tray and reduce the temperature to 190°C (375°F) for an additional 35 minutes (Tip— if it rises too much, gently tap the mold to release air, then bake at 190°C for 35 minutes).
Immediately remove the canelés from the molds after baking and let them cool completely before serving.
Lab notes
I decided to try making canelés because I love their moist and soft interior with the extra crispy exterior. Although people say they’re tricky to bake, mine turned out pretty well, even though they were a bit flat 😉
I wish you the best of luck with this recipe. Just a tip—make sure to eat them the day you bake them, or else they might get a little soggy on the outside (but the taste will still be great 🙂 ).