Bordeaux-Style Cannelés

Ingredients

• 1 Vanilla bean (split in half, seeds scraped out)
• 50 cl Milk
• 125 g Flour
• 250 g Granulated sugar
• 2 Whole eggs
• 2 Egg yolks
• 40 g Melted butter (some for greasing the molds)
• 3 cl Amber rum

Steps

1. 1

   Split the vanilla bean in half and scrape out the seeds.

2. 2

   Pour the milk into a saucepan, add the vanilla seeds, and bring to a simmer. Let cool slightly for about 30 minutes so the vanilla can infuse.

3. 3

   Mix the flour and sugar in a bowl.

4. 4

   Add the whole eggs, egg yolks, and rum. Mix until you have a thick batter.

5. 5

   Once the milk has cooled thoroughly, add it to the mixture along with the melted butter. Mix until you have a liquid batter with a consistency similar to crêpe batter.

6. 6

   Cover the batter and let it rest in the refrigerator for at least overnight.

7. 7

   The next day, preheat the oven to 240 °C.

8. 8

   Grease the molds with melted butter.

9. 9

   Pour the batter into the molds, filling them two-thirds full.

10. 10

    Bake at 240 °C for 10 minutes.

11. 11

    Lower the oven temperature to 180 °C and continue baking for 40 minutes.

12. 12

    Let the cannelés cool slightly before unmolding them.

Nutrition per serving

• dessert
• French
• baked
• vanilla
• rum
• make-ahead