- 250 ml Whole milk
- 25 g Unsalted butter (25g for greasing the moulds)
- ½ Vanilla pod
- 50 g flour
- 125 g caster sugar
- 1 pinch of salt
- 1 Whole egg
- 1 Egg yolk
- 1 tbsp Dark rum
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Infuse the milk: Split the vanilla pod and scrape out the seeds. In a saucepan, combine the milk, butter, and vanilla (seeds and pod), and bring just to the boil. Remove from the heat and allow to cool slightly.
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Make the batter: In a mixing bowl, whisk together the flour, sugar, and salt. Add the whole egg and yolk, and mix until smooth. Gradually pour in the warm milk mixture while whisking to avoid lumps.
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Add flavour and chill: Stir in the rum. Let the batter cool completely, then cover and refrigerate for at least 1 hour (overnight is best for enhanced flavour and texture).
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Preheat and prepare the moulds: Preheat the oven to 240 °C. Generously butter the canelé moulds using the reserved 25 g of butter.
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Fill and bake: Fill each mould halfway with the chilled batter. Place the moulds on a preheated baking tray. Bake at 240 °C for 12 minutes, then reduce the temperature to 180 °C, and bake for a further 50–60 minutes, until the canelés are a deep golden brown.
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Unmould and serve: Unmould while still hot. Allow to cool slightly before serving. Best enjoyed warm or at room temperature.
