CANALÉS DE BOURDEAUX

Canelés de Bordeaux

What You Will Need

• Medium Saucepan
• Medium Bowl
• Heatproof Spatulas
• 12 Silicone Canelé Baking Molds
• Cookie Sheet
• Cooling Rack

MAKES 12 1 HOUR, 30 MINUTES

Ingredients

2 1⁄2 cups (587 gr.) whole milk

1 3⁄4 oz. (50 gr.) unsalted butter

1 cup (220 gr.) sugar

2⁄3 cup (100 gr.) all-purpose flour

1⁄4 tsp. kosher salt

2 large eggs, plus 2 large egg yolks

1⁄4 cup dark rum

1 vanilla bean, split, seeds scraped and reserved

Nonstick baking spray

Instructions

In a medium saucepan over medium heat, heat the milk and butter until the butter is melted and the mixture comes up to a gentle simmer. Add the scraped vanilla bean and its seeds, then remove the pan from the heat and set aside to cool to room temperature.

In a medium bowl, add the sugar, flour and salt; stir with a fork to combine. Add the eggs and yolks and use the fork (not a whisk) to gently combine.

Remove the vanilla bean pod from the cooled milk mixture and set it aside. Pour the milk mixture into the flour mixture, then use a rubber spatula to gently combine (smooth out as many lumps as possible). Add the rum and return the vanilla bean pod to the batter, cover, and refrigerate for at least 2 and up to 3 days, giving the mixture a gentle stir once daily.

Set a rack in the center of the oven and preheat to 450° for at least one hour before you begin baking. Place a sheet of 12 silicone canelé baking molds on a very flat baking sheet and coat the inside of the molds lightly with nonstick baking spray.

Retrieve the batter from the fridge and stir gently with a rubber spatula to redistribute any flour and vanilla seeds that have settled at the bottom. Remove the vanilla pods and discard. Pour ¼ cup plus 2 teaspoons (71 grams) of batter into each cannele mold.

Transfer to the oven and immediately turn the temperature down to 425°. Bake for 15 minutes, then lower the temperature to 350° and continue baking for 1 hour and 50 minutes, rotating once halfway through cooking.

Remove the pan from the oven and let the canelés cool in their molds for 10 minutes before unmolding onto a cooling rack. For the best texture, let cool completely (45-60 minutes) before serving and consume within 1 day.