Canelés de Bordeaux
Canelés de Bordeaux are classic French pastries with a deeply caramelized crust and custardy, vanilla‑rum center. This recipe is enough to fit into a 12 canelé mold.
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.