Canelé de Bordeaux
A canelé is a small French pastry flavored with rum and vanilla, with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small, striated cylinder, with up to five centimeters in height and a depression at the top. It's the perfect complement to a coffee or tea after dinner.
Flatten, open and scrape <quantity>1</quantity> vanilla pod
Add <quantity>400<unit>ml</unit></quantity> of milk to a medium saucepan over medium heat. Mix it with the vanilla seeds and bring it to a boil
Add <quantity>100<unit>g</unit></quantity> eggs and <quantity>20<unit>g</unit></quantity> egg yolk to a bowl. Whisk it
Add <quantity>60<unit>ml</unit></quantity> of dark rum and mix
Slowly pour the milk and vanilla mixture into the beaten eggs while whisking constantly
Add <quantity>200<unit>g</unit></quantity> of sugar and <quantity>1<unit>pinch</unit></quantity> of salt while whisking constantly
Slowly add <quantity>100<unit>g</unit></quantity> of all-purpose flour while whisking. Mix until all the lumps disappear
Place the mixture in the refrigerator for a 2h to cool down
Preheat the oven to <temperature>220<unit>°C</unit></temperature>
Grease the canelé molds
Pour the canelé mixture into the molds
Place the molds on a baking rack and bake them for 18m at <temperature>220<unit>°C</unit></temperature> to form a crust
Reduce the temperature to <temperature>180<unit>°C</unit></temperature> and bake for another 10m until deep brown
Unmold while still warm. The canelé de Bordeaux is ready
Enjoy with a cup of coffee!
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