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.
Ingredients
Metric
Imperial
- 350ml of whole milk
- 1 vanilla pod
- 175g of icing sugar
- 70g of eggs
- 35g of egg yolk
- 70g of plain flour
- 35g of butter
- 40ml of rum
- 4g of Maldon salt
Equipment
- silicone canelé moulds
Method
Preheat the oven to 160°C fan. Butter the 12 silicone canelé moulds very generously
Heat the milk with vanilla over a medium heat
- 350ml of whole milk
- 1 vanilla pod
Add a quarter of the warm milk to the egg mixture, and fold in the flour
- 70g of plain flour
Add the remaining milk and melted butter
- 35g of butter
Add the rum as the very final step, along with the sea salt
- 40ml of rum
- 4g of Maldon salt
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
Allow to cool and remove from moulds
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