Cannelés

Indulge in the delightful French treat of cannelés, with their caramelized crust and soft, custardy center infused with vanilla and rum. Perfect for a charming afternoon tea or a special dessert to impress your guests.

• 500 ml whole milk
• 2 large eggs
• 1 cup granulated sugar
• 100 g all-purpose flour
• 50 g unsalted butter
• 1 tsp vanilla extract
• 1 tsp rum
• 1 tbsp beeswax or butter (for coating molds)

Method

1. 1

   In a saucepan, heat the milk with the butter until just boiling. Remove from heat and let cool slightly.

2. 2

   In a mixing bowl, whisk together the eggs and sugar until well combined.

3. 3

   Add the cooled milk mixture, vanilla extract, and rum to the egg and sugar mixture. Whisk until combined.

4. 4

   Sift in the flour and mix gently until no lumps remain. Cover the batter and refrigerate for at least 24 hours.

5. 5

   Preheat your oven to 190°C (375°F). Brush the cannelé molds with melted beeswax or butter.

6. 6

   Pour the chilled batter into the prepared molds, filling them about 2/3 full.

7. 7

   Bake for 50 to 60 minutes until the cannelés are dark brown and firm to the touch.

8. 8

   Remove from the oven and let the cannelés cool in the molds for about 10 minutes before transferring to a wire rack to cool completely.