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Canelés de Bordeaux
Canelés de Bordeaux
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
French rum custard cake with crispy caramelized crust, baked in a fluted mold.
Ingredients:
  • 1 cup white sugar
  • 4 egg yolks
  • 0.25 cup rum
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon kosher salt
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon unsalted butter
  • 2 tablespoons butter
  • 2 tablespoons beeswax
Instructions:
  • Prepare the canelés: In a mixing bowl, combine flour, sugar, egg yolks, rum, vanilla, and salt. Use a spatula to mix and smear the ingredients until a smooth paste forms. Keep mixing until the flour is completely incorporated.
  • In a saucepan over medium-high heat, gently simmer milk with 2 tablespoons plus 1 teaspoon of butter. Remove from heat as soon as it begins to simmer.
  • Gradually pour half of the hot milk mixture into the canelés batter while whisking briskly to prevent the egg yolks from cooking. Continue to whisk in the rest of the milk mixture until the batter is smooth and thin.
  • Preheat your oven to a toasty 450°F (230°C).
  • In a skillet over medium heat, gently melt butter and beeswax. Once melted, use a pastry brush to generously coat the bottom and sides of each muffin cup in the pan.
  • Fill the muffin cups almost to the top with canelés batter using a ladle.
  • Bake in a preheated oven at 450 degrees F for 10 minutes, then reduce the heat to 375 degrees F and bake for an additional 50 minutes until canelés are well browned.
  • Take out of the oven and allow it to cool in the pan for 5 minutes. Gently slide a thin blade around the edges to carefully release the canelés from the molds. Flip them onto a cooling rack and let them cool down to room temperature for a crispy finish.

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