Canelés de Bordeaux

A canelé is a small French custard cake flavored with rum and baked in a special fluted mold or muffin tin for a crispy, caramelized crust.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 193 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup all-purpose flour
• 2 tablespoons butter
• 2 cups whole milk
• 4 egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon unsalted butter
• 2 tablespoons beeswax
• 0.25 teaspoon kosher salt
• 0.25 cup rum

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Place flour, sugar, egg yolks, rum, vanilla extract, and salt in a mixing bowl. Mix and smear into a smooth paste using a spatula. Continue mixing until flour is fully incorporated.

Step 3

Reduce heat to 375 degrees F (190 degrees C). Bake until canelés are very well browned, about 50 minutes.

Step 4

Allow to cool just 5 minutes. Run a thin blade around the sides and carefully remove canelés from cups. Invert onto a cooling rack. Let cool completely to room temperature to create the crispy surface.

Step 5

Place butter and milk into a saucepan; bring to a simmer over medium-high heat. As soon as milk mixture comes to a simmer, remove from heat; slowly add 1/2 of the milk to the flour mixture to prevent the egg yolks from cooking. Whisk until well blended and smooth. Slowly pour in the rest of the milk mixture; whisk until batter is smooth. Batter will be thin.

Step 6

Melt 2 tablespoons plus 1 teaspoon butter and beeswax in a skillet over medium heat. Stir with a pastry brush. Remove from heat. Brush the bottom and the sides of each muffin cup generously with the butter mixture.

Step 7

Ladle batter into muffin cups until mixture is almost to the top. Place pan in preheated oven. Bake in the preheated oven for 10 minutes.