Recipe: Canelés De Bordeaux – French Rum and Vanilla Cakes

We recently received the book “Teatime in Paris” by Jill Colonna and what a great wee book. Its filled with delicious French treats and takes the mysticism out of how to make them.

Being a fan of afternoon snacks and rum, this recipe caught my eye. The texture is almost custard, like a boozy bread and butter pudding. I will certainly be making these again.

Recipe: Canelés De Bordeaux – French Rum and Vanilla Cakes

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Ingredients

  

• 2 vanilla pods or 4tsp vanilla extract
• 500 ml whole milk
• 120 g flour
• 200 g sugar
• 2 eggs
• 2 egg yolks
• 50 g butter
• 3 tbsp dark rum

Instructions

 

• One day before baking:
• Bring the milk and the butter to a boil in a medium saucepan. Remove from the heat and cool slightly, stirring occasionally to release some of the heat.
• Place the sugar, flour, eggs and egg yolks in a small bowl and whisk gently until you have a soft paste-like consistency.
• Pour in the milk/ butter and continue to whisk gently until you have a smooth liquid.
• Add the vanilla and rum and give it one last stir (you don't want to whisk air into this batter).
• Use a wire strainer, strain the batter over a glass jug, cover the jug with plastic wrap and refrigerate 12-24 hours.
• About an hour or two before baking:
• Remove the batter from the fridge, give it a gentle stir and allow to come to room temperature (or at least, not chilled).
• Prepare the silicone molds by brushing with a little melted butter. Coat the molds sparingly and in necessary, turn the molds upside down over a wire rack placed over paper towels to drain excess butter from inside molds. Set aside (at room temperature)
• Pre-heat oven to 450˚F.
• When the batter is room temperature, give the batter one final stir and pour into the molds about ¾ full.
• Place the silicone molds on a wire cooling rack on a baking tray and bake at 450˚F for 30 minutes.
• Reduce heat to 400˚F and bake for a further 30 minutes.
• After 30 minutes, remove the tray from the oven and, with the aid of a toothpick, carefully remove the cannelé from the molds and place them immediately back in the molds right side up.
• Bake for 10 more minutes.
• Remove molds from oven and place on a wire cooling rack for about 10 minutes before you unmold them and allow to come to room temperature on a wire cooling rack.
• Best eaten the day they are made (after about 2 hours at room temperature).

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