Canelés de Bordeaux

Method

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1. Heat the milk with the butter and split vanilla pod to just below a simmer, then take off the heat and leave 20 minutes to infuse.

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2. Whisk the eggs, yolks and sugar together, then whisk in the flour and salt to a smooth paste.

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3. Pour the warm milk in gradually, whisking, then add the rum. The batter will be thin, like single cream.

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4. Strain it, cover, and refrigerate for 48 hours. This rest is the recipe.

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5. Heat the oven to 240°C / 465°F with copper or silicone canelé moulds inside.

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6. Brush the hot moulds with the beeswax-butter mixture and invert them to drain the excess.

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7. Stir the batter gently — do not whisk air back in — and fill each mould to 1 cm below the rim.

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8. Bake 15 minutes at 240°C, then reduce to 180°C / 350°F and bake 50 to 60 minutes more.

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9. They are ready when the outsides are very dark brown, almost black. Turn out immediately onto a rack; they crisp as they cool and are best within 4 hours.

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Chef’s Tips

• Forty-eight hours in the fridge. At twelve the batter rises and pushes the custard out.
• Darker than you think. A canelé that looks right in the oven is undercooked and will be pale and soft.
• Copper moulds are traditional and expensive; silicone works but gives a slightly softer shell.

Pairing Suggestions

• Espresso
• A glass of Sauternes
• Nothing else — they are extremely sweet

Storage & Reheating

Best within 4 hours of baking. They soften overnight; refresh at 200°C / 390°F for 5 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.