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There’s something magical about canelés—those golden, caramelised pastries with a crisp shell and a tender, custard-like centre. They transport you straight to the charming streets of Bordeaux, where the air is filled with the scent of butter, vanilla, and rum.
But let’s be honest: making perfect canelés can feel like an art form. Some recipes leave them too dense, while others lack that signature crispy bite. That’s where this version, infused with condensed milk, comes in. It creates an irresistibly soft, almost molten centre while keeping the beautifully caramelised crust intact.
Whether you’re a seasoned baker or a first-time canelé maker, this recipe brings together tradition and a touch of modern indulgence. Get ready to bake canelés that are crispy on the outside, melt-in-your-mouth soft on the inside, and bursting with deep vanilla and rum flavour. Let’s get started!
Ingredients |
|---|
| 500ml whole milk |
| 1 vanilla bean, split and scraped |
| 50g unsalted butter |
| 200g granulated sugar |
| 100g all-purpose flour |
| 1 large egg |
| 2 large egg yolks |
| 30ml dark rum |
| Pinch of salt |
| 100ml sweetened condensed milk |
In a saucepan, heat the milk and butter over low heat until the butter melts completely. Stir occasionally to prevent scalding. Remove from heat and add the vanilla extract. Let the mixture cool slightly—it should be warm, not hot, to avoid cooking the eggs when mixed later.
In a large mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, lightly beat the whole egg and egg yolks.
Slowly pour the warm milk mixture into the eggs while whisking continuously. This gradual mixing prevents curdling and helps create a smooth batter.
Once combined, stir in the condensed milk and dark rum. The condensed milk not only sweetens but also enriches the batter, giving it that soft, creamy texture inside.
Cover the bowl with cling wrap and let the batter rest in the refrigerator for at least 24 hours. This step is crucial! It allows the flavours to deepen and helps the canelés develop their signature crispy crust.
Preheat the oven to 220°C (428°F). Generously butter the canelé molds, ensuring every crevice is coated—this guarantees easy release and helps with caramelisation.
Give the rested batter a quick stir before filling the molds about three-quarters full.
Bake at 220°C (428°F) for 15 minutes, then lower the temperature to 180°C (356°F) and continue baking for another 45–50 minutes. This two-step baking process is key to getting that crisp, golden crust while keeping the inside soft and custardy.
Once baked, let the canelés cool for 5–10 minutes before carefully unmolding them. They should have a deep caramelised colour and a slightly jiggly centre.
Let them cool completely to allow the texture to set—though we won’t blame you if you sneak one warm!
