As the saying goes, “A good Canelé can make a wonderful day.” I couldn’t agree more! Recently, I discovered a hidden talent for baking, and I decided to put it to the test by making my very own Canelé.

 

Ingredients

• All-purpose flour: 95g
• Unsalted butter: 42g
• Sugar: 150g
• Egg yolks: 2½
• Whole eggs: 2
• Rum: 100ml
• Low-fat milk: 375g
• Vanilla bean: ½

Process

1. Heat the butter, sugar, milk, and vanilla bean until just before boiling, then turn off the heat and let the mixture cool.
2. In a separate bowl, mix all-purpose flour, whole eggs, and egg yolks. Then combine this with the mixture from step 1. Use an egg beater to whisk until the vanilla bean is evenly distributed.
3. Refrigerate the mixture for 24–36 hours to let the flavors develop.
4. Preheat your oven to 450°F (230°C).
5. Fill your molds to about 80–90% full.
6. Bake at 450°F (230°C) for 20 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 40–50 minutes.

Voilà! You now have your own homemade Canelé. Perfectly caramelized on the outside, soft and custardy on the inside. Enjoy with a nice cup of coffee or tea!

Notes:

• Make sure to refrigerate the batter long enough — it’s essential for the perfect Canelé texture.
• If you prefer a stronger rum flavor, you can adjust the quantity to taste.

 

P.S. Make sure to use a metal mold, otherwise, you’ll end up with something that bakes unevenly, like this picture:

Happy baking! ◡̈