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Rum-Spiked Canelé Recipe
by Jan Ostle
12
2 hours
Ingredients

  • 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
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

  • 175g of icing sugar
  • 70g of eggs
  • 35g of egg yolk
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

  • 35g of butter
6

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

  • 40ml of rum
  • 4g of Maldon 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