Café Gramercy · Annette’s Recipe Box
Annette's Bordeaux Canelés
A canelé wants to be dark and caramelized outside and soft as custard within. Give it the color and it gives you the crust.
Ingredients: 500 ml (2 cups) whole milk · 50 g (3½ tablespoons) butter · 1 vanilla bean · 2 eggs plus 2 yolks · 100 g (¾ cup plus 1 tablespoon) flour · 250 g (1¼ cups) sugar · 2 tablespoons dark rum
Method
- Warm the milk with the butter and the split vanilla bean until the butter melts. Let it cool a little.
- Whisk the eggs and yolks with the sugar and flour, then whisk in the warm milk and the rum, to a thin batter like cream. Strain it.
- Rest the batter in the refrigerator 24 to 48 hours. This rest is what gives the tender inside, so let it wait and it repays you.
- Fill well-buttered canelé molds nearly full. Bake at 250°C (480°F) for 10 minutes, then lower to 180°C (360°F) for 45 to 60 minutes, until deeply, richly browned. Dark is done. Turn them out at once.