Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
A classic and distinctively shaped French confection, this canelés recipe from Pascal Aussignac has no twists or sleights of hand. However, you will need individual canelé moulds or a mould tray.
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
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
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