Recipe: Canelés De Bordeaux – French Rum and Vanilla Cakes

We recently received the book “Teatime in Paris” by Jill Colonna and what a great wee book. Its filled with delicious French treats and takes the mysticism out of how to make them.

Being a fan of afternoon snacks and rum, this recipe caught my eye. The texture is almost custard, like a boozy bread and butter pudding. I will certainly be making these again.

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Recipe: Canelés De Bordeaux – French Rum and Vanilla Cakes

Ingredients

• 2 vanilla pods (or 4tsp vanilla extract)
• 500ml whole milk
• 120g flour
• 200g sugar
• 2 eggs
• 2 egg yolks
• 50g butter
• 3 tbsp dark rum

Instructions

1. One day before baking:
2. Bring the milk and the butter to a boil in a medium saucepan. Remove from the heat and cool slightly, stirring occasionally to release some of the heat.
3. Place the sugar, flour, eggs and egg yolks in a small bowl and whisk gently until you have a soft paste-like consistency.
4. Pour in the milk/ butter and continue to whisk gently until you have a smooth liquid.
5. Add the vanilla and rum and give it one last stir (you don’t want to whisk air into this batter).
6. Use a wire strainer, strain the batter over a glass jug, cover the jug with plastic wrap and refrigerate 12-24 hours.
7. About an hour or two before baking:
8. Remove the batter from the fridge, give it a gentle stir and allow to come to room temperature (or at least, not chilled).
9. Prepare the silicone molds by brushing with a little melted butter. Coat the molds sparingly and in necessary, turn the molds upside down over a wire rack placed over paper towels to drain excess butter from inside molds. Set aside (at room temperature)
10. Pre-heat oven to 450˚F.
11. When the batter is room temperature, give the batter one final stir and pour into the molds about ¾ full.
12. Place the silicone molds on a wire cooling rack on a baking tray and bake at 450˚F for 30 minutes.
13. Reduce heat to 400˚F and bake for a further 30 minutes.
14. After 30 minutes, remove the tray from the oven and, with the aid of a toothpick, carefully remove the cannelé from the molds and place them immediately back in the molds right side up.
15. Bake for 10 more minutes.
16. Remove molds from oven and place on a wire cooling rack for about 10 minutes before you unmold them and allow to come to room temperature on a wire cooling rack.
17. Best eaten the day they are made (after about 2 hours at room temperature).

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