Ingredients
(For 18 canelés)
- 2 cups whole milk
- 4 Tbsp butter
- 1 vanilla bean
- 1 cup sugar
- 1/2 cup + 1/3 cup flour
- 2 eggs + 2 yolks
- 4 Tbsp rum
Instructions
- Cut the vanilla bean lengthwise and collect the seeds with a knife. Put the seeds and the vanilla bean in a saucepan with the milk and the butter. Boil. Set aside.
- In a large bowl, beat the eggs and the yolks with the sugar until fluffy and white.
- Add the flour and stir until smooth and silky.
- Add the hot milk by pouring 2 times, whisking well in between. (Keep the vanilla bean in there!)
- Add the rum and whisk to combine.
- Allow to cool, cover, and place in the fridge ideally overnight or for a minimum of 2 hours.
- The next day (or 2 hours later), preheat oven to 500°F.
- Take out the batter from the fridge and whisk until smooth. Discard the vanilla bean.
- Place a silicone canelé mold on a dark sheet pan. Fill the mold with batter all the way up leaving 0.25 inches of space on top. (If using a metal mold, make sure to grease it with butter first!)
- Bake for 15 minutes.
- Reduce the oven temperature to 350°F and bake for 45 - 50 minutes or until the canelés are dark.