Canelé
Deeply caramelized outside, custardy inside. The batter needs at least 24 hours in the fridge — plan ahead.
Ingredients
- 500 ml (2 cups + 2 tbsp) whole milk, cold
- 250 g (1 cup) sugar
- 100 g (½ cup) all-purpose flour (bread flour also works)
- 50 g (3½ tbsp) butter, melted
- 2 large eggs
- 2 egg yolks
- 60 ml (1 shot) dark rum
- 1 tsp vanilla bean powder (or paste, or 2 vanilla beans)
- — Mold coating —
- 40 g beeswax
- 60 g butter
Equipment
- Canelé molds (copper or silicone)
- Saucepan
- Mixing bowl
- Whisk
- Pastry brush (if using a pan mold)
- Cooling rack
Heat the milk
In a saucepan, combine 500 ml (2 cups + 2 tbsp) cold milk and 1 tsp vanilla bean powder. Bring to a gentle simmer, then remove from heat.
Mix the sugar and eggs
In a large bowl, whisk together 250 g (1 cup) sugar, 2 large eggs, and 2 egg yolks until combined. Stir in 50 g (3½ tbsp) melted butter.
Temper the eggs
Add about ¼ of the hot milk mixture to the egg mixture, stirring constantly to temper the eggs and prevent them from scrambling.
Add the flour
Add 100 g (½ cup) flour and stir until smooth and consistent.
Add the remaining milk
Pour in the remaining hot milk mixture, stirring constantly until fully incorporated.
Add rum
Stir in 60 ml (1 shot) dark rum.
Rest
Cover the batter and refrigerate for at least 24 hours, and up to 4 days. This rest is essential — don’t skip it.
Coat the molds
Preheat your oven to 550°F (290°C).
Melt together 40 g beeswax and 60 g butter (a 2:3 ratio). Pour or brush the mixture into your canelé molds, coating them evenly.
Fill the molds
Whisk the batter to bring it back together, then pour into the prepared molds, leaving about 1 cm of space at the top.
Bake
Bake at 550°F for 10 minutes, then — without opening the oven — reduce the temperature to 375°F (190°C) and bake for another 45–50 minutes, until deeply caramelized.
Unmold + cool
Remove from the oven and immediately unmold onto a cooling rack. They should release easily.
Wait at least 2 hours before serving — the interior needs time to set.