Canelé

Ingredients

• •500 ml whole milk
• •1 vanilla bean, split and scraped
• •2 large eggs
• •100 g granulated sugar
• •30 g all-purpose flour
• •15 g cornstarch
• •30 g unsalted butter, melted
• •1 tbsp dark rum
• •as needed beeswax for molds

Directions

1. 1Heat milk with vanilla bean and seeds until steaming, then cool completely for at least 2 hours.
2. 2Whisk eggs and sugar until pale, then sift in flour and cornstarch, mixing gently.
3. 3Strain cooled milk into egg mixture, add melted butter and rum, then strain through fine sieve and refrigerate overnight.
4. 4Brush canelé molds generously with beeswax, then fill three-quarters full with batter.
5. 5Bake at 220°C (425°F) for 50-60 minutes until exteriors are deep caramel brown.
6. 6Cool in molds for 5 minutes, then turn out onto wire rack to cool completely.

💡 Canelé batter benefits from a long refrigerator rest; it hydrates the flour and helps create the contrast between custardy centre and deeply caramelized shell.

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