Vanilla and Dark Rum Canelés

Imagine sinking your teeth into a canelé, its glistening, caramelized crust shattering with a satisfying crackle. The aroma of vanilla and dark rum fills the air as you savour the contrast between the crisp exterior and the custardy, almost molten interior. This symphony of textures and flavors is a testament to the French culinary tradition.

With our authentic copper molds, crafted by artisans in France, you can recreate this exquisite experience in your own kitchen. These molds, steeped in the history of Bordeaux, are the key to achieving the signature deep grooves and perfectly browned crust that define a true canelé. This recipe guides you through each step, ensuring your canelés emerge with a captivating aroma, a beautiful dark amber hue, and a taste that will transport you straight to the streets of France.

Ingredients

500ml whole milk
1 vanilla bean, split and scraped
50g unsalted butter
200g granulated sugar
125g all-purpose flour
2 large eggs
2 large egg yolks
60ml dark rum
Pinch of salt

Let's Get Baking: Step-by-Step

  1. Infuse the Milk: In a saucepan, combine the milk, vanilla bean pod and seeds, and butter. Heat over medium heat until the butter melts and the milk is just simmering. Remove from heat and let it cool completely.
  2. Prepare the Batter: In a large bowl, whisk together the sugar and flour. In a separate bowl, whisk together the eggs, egg yolks, rum, and salt. Gradually whisk the wet ingredients into the dry ingredients until smooth.
  3. Combine and Rest: Remove the vanilla bean pod from the milk. Gradually whisk the cooled milk into the batter until fully combined. Cover the bowl and refrigerate for at least 24 hours, or up to 48 hours.
  4. Preheat and Prep: Preheat your oven to 300°F (150°C). Generously grease your Canelemold copper molds with butter. Place the molds on a baking sheet.
  5. Bake: Remove the batter from the refrigerator and give it a good stir. Fill the molds to the top. Bake for 50-60 minutes, or until the canelés are deep golden brown and the tops are firm to the touch.
  6. Cool and Unmold: Remove the canelés from the oven and let them cool in the molds for 10 minutes before inverting them onto a wire rack to cool completely.

Pro Tips for Canelé Perfection

  • Use quality ingredients: Especially the vanilla and rum, as their flavors will shine through.
  • Chill the batter: This allows the flour to hydrate and the flavors to meld.
  • Don’t overfill the molds: Leave a tiny bit of space at the top for the batter to rise.
  • Be patient: Canelés take time to bake and develop their characteristic crust.
  • Enjoy them fresh: Canelés are best enjoyed the day they are baked, but they can be stored in an airtight container at room temperature for up to two days.