Before you cook
Background Recipe story & origin
Canelés de Bordeaux originated in the Bordeaux region, likely in the 18th century. Legend attributes them to nuns who used egg yolks left over from wine clarification (whites were used to fine wine). The distinctive fluted copper molds, coated with beeswax and butter, create the dark caramelized crust. Inside is custardy, rum-and-vanilla-scented. The batter rests 24-48 hours before baking. Canelés nearly disappeared by the mid-20th century until Bordeaux bakers revived them in the 1980s. Proper canelés require traditional copper molds; silicone produces inferior results. The crust should be nearly black, crisp and slightly bitter from caramelization.
Before you start Equipment you'll need
- copper canelé molds — Traditional copper molds coated with beeswax create the distinctive caramelized crust and fluted shape
Ingredients
Instructions
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Make the batter
Heat milk with butter and vanilla bean. Mix flour, sugar, eggs, yolks. Add warm milk. Add rum. Rest batter 48 hours refrigerated.
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Bake until done
Coat copper molds with beeswax mixture. Fill 3/4 full. Bake at 450°F 15 minutes, then 375°F for 45-60 minutes. Should be deeply caramelized outside, custardy inside.