Canelés de Bordeaux

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Author: Delphine Fortin
Prep Time: 10 mins
Cook Time: 1 hour
Total Time: 1 hour 10 mins
Yield: 20 large (or 40 mini) canelés 1x
Category: Desserts
Cuisine: French recipes

Discover the canelé, a traditional French pastry from Bordeaux with a soft custard center flavored with vanilla and rum, and a crispy caramelized crust.

Ingredients

Scale

2 cups (50 cl) whole milk
1 vanilla pod, seeds + pod
3 Tablespoons rum
2 Tablesoons (25g) unsalted butter
2 large eggs + 2 yolks
1 cup + 1 Tablespoon (130g) all-purpose flour
1 1/4 cups (250g) sugar
1 Tablespoon butter, melted (for coating the molds)

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Instructions

In a medium saucepan, bring milk, vanilla pod and seeds, rum and butter to a boil.
Meanwhile, whisk the eggs (2 plain + 2 yolks). Pour in the flour, sugar, and stir well with a rubber spatula until well combined.
Remove the vanilla pod from the milk, then pour the milk, little at a time, to the egg mixture, stirring well between each increment. In the end, you must have a liquid batter looking like a crepes batter.
Cover and let sit in the refrigerator for 24 hours or at least overnight.
Preheat the oven to 480°F (250°C) and grease the canelé molds generously with melted butter.
Remove the batter from the refrigerator and fill in the canelés forms up to 3/4. Bake for 10 minutes at 480 F (250°C) and 50 minutes at 350 F (180°C).
Unmold the canelés and let cool completely.

Notes

NOTE: this recipe makes 20 large canelés or 40 mini canelés.

* Try to remove the batter from the refrigerator just before pouring into the molds. The contrast between the very hot temperature of the oven and the very cold batter will help create the caramelized crispy crust and dark color you are aiming for.