Rum-spiked canelé

Diminutive French canelé have had a much-deserved surge of popularity in the UK in recent years, and this delicious recipe from Jan Ostle of Wilsons is a great way to learn to make them at home. It can be difficult to get the much sought-after caramelised top to a canelé without fairly pricey copper moulds, but they taste almost as good even if made in cheaper aluminium or silicon moulds.

First published in 2023
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Ingredients

Metric

Imperial

Equipment

  • silicone canelé moulds

Method

1

Preheat the oven to 160°C fan. Butter the 12 silicone canelé moulds very generously

2

Heat the milk with vanilla over a medium heat

  • 350ml of whole milk
  • 1 vanilla pod
3

In a separate bowl, whisk together the sugar, eggs, and egg yolks until pale and fluffy

4

Add a quarter of the warm milk to the egg mixture, and fold in the flour

  • 70g of plain flour
5

Add the remaining milk and melted butter

6

Add the rum as the very final step, along with the sea salt

7

Fill your canelé moulds two-thirds full. Bake the canelés for an hour and a half, before turning the heat up to 230°C for 5 minutes

8

Allow to cool and remove from moulds

First published in 2023
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After spending the early part of his career darting around from one Michelin-starred kitchen to another, Jan Ostle settled down in Bristol with his wife Mary, where the couple have since made a name for themselves at their hyper-seasonal farm-to-table restaurant Wilsons.

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