Canelés Recipe

Canelés are Bordeaux's iconic little cakes: dark, caramelised and crunchy outside, soft and custardy within, scented with vanilla and rum.

Prep time

20 mins

Cook time

60 mins

Total time

80 mins

Servings

12 servings

Calories

210

Ingredients

• 500 ml whole milk
• 50 g butter
• 1 vanilla pod, split
• 100 g plain flour
• 200 g caster sugar
• 2 egg yolks plus 1 whole egg
• 2 tablespoons dark rum
• A pinch of salt
• Beeswax or butter, for the moulds

Instructions

1. Heat the milk, butter and vanilla pod until just boiling, then cool slightly and remove the pod.
2. Whisk the flour, sugar, salt, yolks and whole egg, then gradually whisk in the warm milk.
3. Stir in the rum, cover, and refrigerate the batter for at least 24 hours.
4. Heat the oven to 220°C and brush canelé moulds generously with melted beeswax or butter.
5. Fill the moulds three-quarters full and bake for 15 minutes.
6. Reduce to 180°C and bake for 45 minutes more until very dark brown.
7. Cool for 10 minutes, turn out, and serve at room temperature.

Pro tips

• Resting the batter overnight is essential for the right custardy texture.
• Do not fear the dark colour; canelés should be deeply caramelised, almost burnt.
• Copper moulds give the best crust, but silicone moulds still work well.

Frequently asked questions