Canelés De Bordeaux - French Rum and Vanilla Cakes

Recipe by French Tart
READY IN: 25hrs 20mins




  • The day before: boil the milk with the vanilla and butter.
  • Take off the heat, allow to cool VERY slightly.
  • Mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk.
  • Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum.
  • Place it in the refrigerator for 24 hours to 48 hours maximum.
  • When you are ready to bake the caneles: preheat the oven to 250C/495°F.
  • Butter the moulds liberally and then sprinkle some sugar in to the moulds.
  • Pour the batter in to the buttered and sugared caneles moulds, they should be 3/4 full - NO more.
  • 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.
  • Carefully unmould them whilst they are still hot. Allow them to cool.
  • Serve with tea or coffee for breakfast, or with a glass of wine or cognac in the late afternoon or evening.