Canele de Bordeaux is a delightful French pastry known for its caramelized crust and tender custard interior. These sweet treats are a perfect blend of flavors, making them a popular choice for dessert or snacking.
Ingredients: 2 cups whole milk. 1 vanilla bean, split lengthwise and seeds scraped. 3/4 cup granulated sugar. 4 large egg yolks. 1/4 cup dark rum. 1/4 cup unsalted butter, melted and cooled. 1 cup all-purpose flour. Butter and beeswax for coating molds.
Instructions: In a saucepan, combine the milk and vanilla bean seeds and pod. Heat over medium heat until it begins to simmer, then remove from heat and let it steep for 10 minutes. In a separate bowl, whisk together the egg yolks and sugar until well combined. Slowly pour the warm milk mixture into the egg yolk mixture, whisking continuously. Add the rum, melted butter, and flour. Whisk until the batter is smooth and well incorporated. Strain the batter to remove the vanilla bean pod and any lumps. Cover the batter and refrigerate for at least 24 hours. Preheat your oven to 450F 230C. Butter and beeswax coat your canel molds. Fill each mold with the chilled batter, leaving a small gap at the top. Bake in the preheated oven for 10 minutes, then reduce the temperature to 375F 190C and bake for an additional 50-60 minutes, or until the canels are dark brown and caramelized on the outside. Remove from the oven and let them cool slightly before unmolding. Enjoy your homemade Canele de Bordeaux!
Prep Time: 30 minutes
Cook Time: 70 minutes
Rosemarie