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Bordeaux Canelés

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4 person(s)

10 minutes – Resting time 12 hours

1 hour

€

Clément Julien

Ingredients

½ l milk
1 vanilla pod
250g sugar
125g flour
6 egg yolks
50g softened butter (including 5 g to butter the moulds)
5cl rum

Directions

The day before:

Warm the milk with the vanilla.
Mix the sugar with the egg yolks then add the flour.
Pour in the milk then the softened butter, stir rapidly to prevent lumps.
Flavour with rum.

Leave to rest: chill for 12 to 24 hour before cooking.
Butter then fill the cannelé moulds about ¾ of the way up and cook for 45 minutes to an hour at 180°C in a preheated oven.
Plating:

Cannelés are served as an accompaniment to coffee or tea at the end of meals.

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