The folder name
Please choose a different name.
Please enter a name for the new folder.
Split the vanilla pod sideways and scrape the seeds free of the pod. Scald the milk with the vanilla pod and seeds. Mix in the butter, stirring all the time until it melts. Remove from the heat and allow to cool
1 vanilla pod
500ml of whole milk
50g of butter
Separate 2 of the eggs. In a bowl, beat 2 whole eggs, 2 egg yolks, the icing sugar, rum and flour to a thick batter. Strain the buttery milk onto the batter and beat together until smooth. Chill in the fridge for an hour
250g of icing sugar
4 tbsp of dark rum
100g of plain flour, sifted
Preheat the oven to 200°C/gas mark 6
Brush the insides of the moulds or tray with the softened butter and pour in the chilled mixture almost to the top
butter for greasing, softened
Bake the canelés for 15 minutes, then turn the temperature down to 190°C/gas mark 5. Bake for another 30 minutes or until the cakes are crisp on the outside. Remove from the oven and cool for 5 minutes before turning them out and serving
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.