This is a recipe for canelé, a traditional French pastry from the Bordeaux region that is flavored with vanilla and rum and has a crispy, caramelized crust and a soft, custardy interior:
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup dark rum
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 eggs
- 2 egg yolks
- Vegetable shortening or butter, for greasing the molds
- In a medium saucepan, combine the milk, butter, sugar, vanilla extract, rum, and salt.
- Heat the mixture over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved.
- Remove the pan from the heat and let it cool to room temperature.
- In a large bowl, whisk together the flour, eggs, and egg yolks until smooth.
- Slowly pour the milk mixture into the flour mixture, whisking constantly, until the batter is smooth and well-combined.
- Cover the bowl with plastic wrap and refrigerate the batter for at least 24 hours or up to 3 days.
- When you’re ready to bake the canelés, preheat the oven to 450°F (230°C).
- Grease the canelé molds with vegetable shortening or butter.
- Fill the molds with the batter, filling each mold about 3/4 full.
- Bake the canelés for 10 minutes at 450°F (230°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking the canelés for another 50-60 minutes, or until they are golden brown and crispy on the outside and soft and custardy on the inside.
- Remove the canelés from the oven and let them cool in the molds for a few minutes.
- Carefully remove the canelés from the molds and let them cool completely on a wire rack.
- Serve the canelés at room temperature, dusted with powdered sugar, if desired.
Enjoy your delicious canelés!