Snack · 120 min · french

Canelés de Bordeaux

Whole milk does the heavy lifting here, with sugar rounding it out. A French snack that takes 120 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Whole milk
• 1 cup Sugar
• 1 cup Flour
• 2 Eggs
• 2 Egg yolks
• 3 tbsp Butter
• 3 tbsp Dark rum
• 1 Vanilla bean

Steps

1. Infuse the milk with the split vanilla bean and butter; bring just to a boil, then cool 10 minutes.
2. Whisk the flour and sugar, then whisk in the eggs and yolks until smooth; pour in the warm milk in a thin stream, then the rum.
3. Rest the batter 24 hours refrigerated — this rest is non-negotiable for the signature custardy center.
4. Heat the oven to 475°F with the canelé molds inside; brush the screaming-hot molds with beeswax or butter.
5. Fill each mold three-quarters full and bake 15 minutes at full heat, then 45 minutes at 375°F, until nearly black outside.
6. Unmold immediately onto a rack; the caramelized shell crackles as it cools.
7. Eat within hours: the contrast of bitter-caramel crust and rum-vanilla custard fades by the next day.

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