Canelés de Bordeaux

Canelés de Bordeaux – Small pastries with a custardy center and caramelized crust, flavored with rum and vanilla.

Equipment

• Canelé molds (copper molds are traditional, but silicone molds can also be used)
• Medium saucepan
• Whisk
• Fine mesh strainer
• Mixing bowl
• Ladle or small pitcher
• Baking sheet

Preparation and Cooking Times

• Preparation time: 30 minutes (plus at least 12 hours chilling time)
• Cooking time: 1 hour
• Total time: About 13 hours (including chilling and baking)

Ingredients

• 2 cups whole milk
• 2 tablespoons unsalted butter
• 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 2 large eggs
• 2 large egg yolks
• 1/4 cup dark rum
• Butter or non-stick cooking spray (for greasing molds)

Preparation

1. Prepare the batter:
   • In a medium saucepan, combine the milk, butter, and vanilla bean (scraped seeds and pod) over medium heat. Bring to a simmer, then remove from heat and let cool to room temperature. If using vanilla extract, add it after cooling.
   • In a mixing bowl, whisk together the sugar and flour.
   • In another bowl, whisk the eggs and egg yolks until well combined.
   • Gradually add the egg mixture to the sugar-flour mixture, whisking continuously to avoid lumps.
   • Slowly pour in the cooled milk mixture, whisking constantly until smooth.
   • Stir in the rum. The batter should have a thin consistency. Cover the bowl and refrigerate for at least 12 hours, or up to 48 hours.
2. Prepare the molds:
   • Preheat your oven to 450°F (230°C).
   • Grease the canelé molds generously with butter or non-stick cooking spray, ensuring even coverage.
3. Bake the canelés:
   • Place the greased molds on a baking sheet for stability.
   • Stir the chilled batter gently to reincorporate any settled ingredients.
   • Fill each mold almost to the top with the batter using a ladle or small pitcher.
4. Bake in two stages:
   • Bake the canelés in the preheated oven at 450°F (230°C) for 15 minutes.
   • Reduce the oven temperature to 375°F (190°C) and continue baking for another 45 minutes to 1 hour, or until the canelés are deeply caramelized and crispy on the outside.
5. Cool and unmold:
   • Remove the canelés from the oven and let them cool in the molds for 10 minutes.
   • Carefully unmold the canelés while they are still warm. They should easily release from the molds.
6. Serve:
   • Serve the canelés warm or at room temperature. They are best enjoyed the day they are baked.

Notes:

• Canelé molds can be found in specialty kitchen stores or online. Traditional copper molds are preferred for achieving the classic caramelized crust, but silicone molds are more practical and easier to use.
• The batter requires at least 12 hours of resting time in the refrigerator to achieve the best texture and flavor.
• Make sure to generously grease the molds to ensure the canelés do not stick during baking and are easily unmolded.