Canelés maison

Preheat your oven to 450°F (230°C).

In a saucepan, heat the milk and butter over medium heat until the butter is melted. Remove from heat and let it cool slightly.

In a mixing bowl, whisk together the eggs and sugar until well combined.

Add the flour and salt to the egg mixture and whisk until smooth.

Gradually add the warm milk mixture to the egg mixture, whisking continuously to avoid cooking the eggs.

Stir in the vanilla extract and dark rum until fully incorporated.

Cover the batter and refrigerate for at least 24 hours to allow the flavors to develop.

Grease the canelé molds with butter, ensuring they are well coated.

Fill each mold with the batter, leaving a little space at the top for rising.

Bake in the preheated oven for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 50 minutes, or until the canelés are dark brown and firm to the touch.

Remove from the oven and let them cool in the molds for a few minutes before transferring to a wire rack to cool completely.

Equipment Needed

Spice Level: