Caramelized Custard Rum Cakes — Canelé de Bordeaux
Bordeaux speciality, small fluted cakes with a dark, lacquered rum-and-vanilla caramel crust and a tender custardy honeycomb interior.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 250ml milk, 25g butter, halved vanilla pod and scraped seeds in a pan. Heat over medium 4 minutes until steaming and butter melts. Cool 15 minutes to 50°C. Whisk 60g flour, 110g caster sugar, and salt in a bowl. Whisk in 1 egg and 1 yolk until smooth. Remove vanilla pod. Gradually whisk warm milk into batter to avoid foam. Strain through fine sieve. Stir in 2 tbsp rum. Cover and refrigerate 24 hours.
Bake 1
Preheat oven to 240°C. Melt 10g beeswax and 10g butter together. Brush inside of 4 canelé moulds generously, invert on a tray to drain excess. Chill 10 minutes until coating hardens completely.
Bake 2
Stir rested batter gently to recombine. Pour into prepared moulds to 5mm from rim. Place moulds on preheated baking tray. Bake 15 minutes at 240°C until caramelising, then reduce to 180°C and bake 35–40 minutes until exterior is very dark mahogany and firm to light tap.
Rest and plate
Immediately turn canelés out onto a cooling rack to set the contrast between hot caramelised crust and still-liquid interior. Cool 20 minutes. Plate 2 per person and serve.
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