Canelés de Bordeaux | Saveur
These French pastries are the real deal: crunchy and caramelized to a deep mahogany brown on the outside, moist and custardy within, and deeply perfumed with dark rum and vanilla bean.
Ingredients
- 2 <sup>1</sup>⁄<sub>2</sub> cups (587 gr.) whole milk
- 1 <sup>3</sup>⁄<sub>4</sub> oz. (50 gr.) unsalted butter
- 1 cup (220 gr.) sugar
- <sup>2</sup>⁄<sub>3</sub> cup (100 gr.) all-purpose flour
- <sup>1</sup>⁄<sub>4</sub> tsp. kosher salt
- 2 large eggs, plus 2 large egg yolks
- <sup>1</sup>⁄<sub>4</sub> cup dark rum
- 1 vanilla bean, split, seeds scraped and reserved
- Nonstick baking spray
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