Canelés

  • Petit four
  • easy
  • 10
  • 1 hour 30 minutes

PT1H30M

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Ingredients

Metric

Imperial

  • 175g of whole milk
  • 67g of caster sugar
  • 16g of honey, Luke uses local Sheffield honey
  • 1 pinch of salt
  • 42g of plain flour
  • 20g of egg yolk, Luke uses Burford brown eggs
  • 1 egg, Luke uses Burford brown eggs
  • 16g of butter, melted
  • 35ml of rum
  • beeswax, for brushing the moulds
1

Place the milk, sugar and honey in a pan with a pinch of salt and bring to the boil

  • 175g of whole milk
  • 67g of caster sugar
  • 16g of honey, Luke uses local Sheffield honey
  • 1 pinch of salt
2

Meanwhile, in a mixing bowl, whisk the flour, egg yolk, egg, butter and rum together to create a paste

  • 42g of plain flour
  • 20g of egg yolk, Luke uses Burford brown eggs
  • 1 egg, Luke uses Burford brown eggs
  • 16g of butter, melted
  • 35ml of rum
3

Pour the hot milk mixture into the bowl and then blend with a hand blender to achieve a smooth batter. Cool, then transfer into a vacuum bag and seal to remove any air bubbles (this step can be skipped if you don’t have a vacuum machine)

4

Preheat an oven to 220°C/gas mark 7. Heat the moulds in the oven for 25 minutes, then line with beeswax

  • beeswax, for brushing the moulds
5

Pour the batter into the moulds and place in the oven. Cook for 10 minutes, then reduce the heat to 180°C/gas mark 4 for 30 minutes

6

Carefully turn the caneles out of their moulds and serve warm

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