You may have noticed those little treats at a French-inspired café—the ones with a glossy, fluted shape and deep amber crust. They are called canelés (pronounced: can-a-lay). Before I explain how to make canelés, let me formally introduce you to these classic French pastries. Essentially, these custard cakes were born in Bordeaux, France. Originally developed as a clever way to use up leftover egg yolks—the egg whites were used to clarify wine—canelés are celebrated for their striking contrast: a deeply caramelized, crisp exterior surrounding a soft, tender interior infused with vanilla seeds, dark rum, and egg yolks. Deceptively simple, yet rich in texture and tradition. If you love making little treats and cakes from scratch, let me encourage you—they’re easier to make than you think. And don’t let the internet fool you—you can achieve that perfect shell without using beeswax. Once I realized this, this canelé recipe became a household favorite in my kitchen!
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ingredients you'll need
- 2 cups + 2 tablespoons whole milk
- 1 vanilla bean split and seeds scraped
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter melted
- 1 cup + 1 tablespoon granulated sugar
- 1 cup + 1 tablespoon all-purpose flour
- 3 large egg yolks
- 2 tablespoons dark rum
how to make canelés
- Infuse the Milk: In a small saucepan, combine the milk, scraped vanilla bean seeds, and the pod. Bring just to a boil over medium heat. Once bubbles form around the edges, remove from heat. Stir in the butter and vanilla extract. Let steep and cool for 5 minutes. Discard the pod if used.
- In a medium mixing bowl, whisk together the flour and sugar.
- Slowly pour in the warm milk mixture while whisking constantly to avoid lumps. If needed, strain through a fine-mesh sieve to ensure smoothness.
- Whisk in the egg yolks, one at a time, mixing well after each addition.
- Stir in the dark rum until the batter is silky and smooth—it should resemble crepe batter: fluid, but not too thin.
- Cover the bowl with plastic wrap and refrigerate for at least 12 hours, ideally 24–48 hours. This rest time develops the signature custardy interior.
- Preheat the oven to 450°F (232°C). Generously butter a 12-cup metal canelé mold.
- Fill each mold about two-thirds full. Bake at 450°F for 5 minutes, then reduce oven temperature to 360°F (182°C) and bake for an additional 50 minutes.
- Remove the mold from the oven and let cool for 5 minutes before unmolding.
- Serve warm or at room temperature.
what does a canelé taste like?
The taste of a canelé is all about contrast—it’s the very thing this pastry is celebrated for. The first bite offers a delicate crunch from its deeply burnished, almost shell-like crust, followed by a soft, rich interior that tastes of vanilla, dark rum, and sweet egg yolk. The exterior is beautifully caramelized thanks to the buttered mold and the initial blast of high heat when they first go into the oven. Then, the temperature is lowered to bake the center slowly, creating that custard-like texture. If you ask me, it’s one of the most unique texture profiles you’ll find in such a simple pastry. The use of vanilla seeds and extract adds a warm, comforting flavor, while the splash of dark rum brings a subtle zing—that little je ne sais quoi that makes each bite linger (don't worry - the rum burns off).
advice for how to make canelés
I want to re-emphasize just how much simpler these are to make than I was led to believe. Some recipes call for lining the molds with beeswax, but if you’re someone who loves a rustic, from-scratch recipe, you’ll quickly realize that good old butter does the trick! I was inspired to finally try them after reading Mimi Thorisson’s recipe in her book A Kitchen in France. For any home baker, the focus should really be on achieving the right texture—which comes down to exposing the batter to a high temperature at the start, then lowering the heat to gently bake the custardy center. It may take a couple of rounds to get a feel for how your own oven handles it. I always say it takes two or three batches of a new recipe to really understand how your oven behaves with certain ingredients. For example, I found that starting at 450°F and then dropping to 360°F gave me a deeper caramel color and a more set center—whereas 350°F was a little too cool. You might find your oven does best at 350°F or even 370°F. The key is to experiment a little and learn with each batch!
equipment you'll need
Note: Some of the links below are affiliate links, which means I may earn a small commission if you make a purchase—at no extra cost to you. You can also explore my full list of trusted tools and partners, including brands I work with directly, or my Amazon Storefront for Kitchen Essentials.
- Mixing bowls (I love these versatile glass stacking bowls)
- Metal Canelés Molds
- Measuring cups & spoons + Liquid Measuring Cup
- Sauce Pan
- Mixing bowls (I love these versatile glass stacking bowls)
- Pastry brush (for greasing pans or applying syrups or glazes)
If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!
Canelés de Bordeaux
Ingredients
- 2 cups + 2 tablespoons whole milk
- 1 vanilla bean split and seeds scraped
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter melted
- 1 cup + 1 tablespoon granulated sugar
- 1 cup + 1 tablespoon all-purpose flour
- 3 large egg yolks
- 2 tablespoons dark rum
Instructions
Infuse the Milk:
- Infuse the Milk: In a small saucepan, combine the milk, scraped vanilla bean seeds, and the pod. Bring just to a boil over medium heat. Once bubbles form around the edges, remove from heat. Stir in the butter and vanilla extract. Let steep and cool for 5 minutes. Discard the pod if used.
Make the Batter:
- In a medium mixing bowl, whisk together the flour and sugar.
- Slowly pour in the warm milk mixture while whisking constantly to avoid lumps. If needed, strain through a fine-mesh sieve to ensure smoothness.
- Whisk in the egg yolks, one at a time, mixing well after each addition.
- Stir in the dark rum until the batter is silky and smooth—it should resemble crepe batter: fluid, but not too thin.
Rest the Batter:
- Cover the bowl with plastic wrap and refrigerate for at least 12 hours, ideally 24–48 hours. This rest time develops the signature custardy interior.
Bake the Canelés:
- Preheat the oven to 450°F (232°C). Generously butter a 12-cup metal canelé mold.
- Fill each mold about two-thirds full. Bake at 450°F for 5 minutes, then reduce oven temperature to 360°F (182°C) and bake for an additional 50 minutes.
- Remove the mold from the oven and let cool for 5 minutes before unmolding.
- Serve warm or at room temperature.
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