Canelés De Bordeaux - French Rum And Vanilla Cakes

Total Time: 25 hrs 20 mins Preparation Time: 24 hrs Cook Time: 1 hr 20 mins

Ingredients

• 1/2 liter milk
• 2 whole eggs, plus
• 2 egg yolks, beaten
• 1/2 vanilla beans or 1/2 teaspoon vanilla extract
• 3 -4 tablespoons rum
• 1 cup plain flour
• 1 cup light brown sugar
• 2 tablespoons butter
• butter, for greasing
• sugar, for sprinkling

Recipe

• 1 the day before: boil the milk with the vanilla and butter.
• 2 take off the heat, allow to cool very slightly.
• 3 mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk.
• 4 gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum.
• 5 place it in the refrigerator for 24 hours to 48 hours maximum.
• 6 when you are ready to bake the caneles: preheat the oven to 250c/495°f.
• 7 butter the moulds liberally and then sprinkle some sugar in to the moulds.
• 8 pour the batter in to the buttered and sugared caneles moulds, they should be 3/4 full - no more.
• 9 place the moulds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175c/350f and continue cooking for 1 hour at least. (it depends on your oven, it can take up to 1 and a quarter hours!) the tops will have a brown crust when they are ready, and they should still be moist inside.
• 10 carefully unmould them whilst they are still hot. allow them to cool.
• 11 serve with tea or coffee for breakfast, or with a glass of wine or cognac in the late afternoon or evening.