
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 |
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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 |