Bordeaux Canelés with a Dark Rum and Vanilla Crust

What you need

• 500 ml (2 cups) whole milk
• 30 g (2 tbsp) unsalted butter, for the batter
• 1 vanilla bean
• 200 g (1 cup) granulated sugar
• 120 g (1 cup) all-purpose flour, sifted
• 1 pinch salt
• 2 large eggs
• 2 large egg yolks
• 60 ml (1/4 cup) dark rum
• 40 g (3 tbsp) unsalted butter, for coating the molds
• 20 g beeswax, food-grade, grated or in pellets

Method

Restated from the original video

1. 1

   Split the vanilla bean lengthwise and scrape out the seeds. Put the seeds and pod in a saucepan with the milk and 30 g of the butter. Heat until steaming, just below a boil. Take the pan off the heat and leave the milk to infuse, 20 min.

2. 2

   Combine the sugar, flour and salt in a big bowl. Add the eggs and yolks and stir gently into a smooth paste. Avoid whisking in air.

3. 3

   Reheat the milk until hot and lift out the pod. Pour a third of the milk into the egg paste, whisking constantly. Whisk in the rest until smooth.

4. 4

   Stir in the rum, then strain the batter into a jug. Cover and refrigerate for 24 hours, up to 48.

5. 5

   Heat the oven to 230 °C (450 °F). Set 12 canelé molds (about 5.5 cm wide) on a baking tray.

6. 6

   Melt the remaining butter with the beeswax over low heat, stirring until smooth. Brush a thin, even coat inside each mold, then turn the molds upside down on a rack to drain off the excess. Chill the molds for 10 min so the coating sets.

7. 7

   Take the batter out and stir it well, since the flour settles. Fill each mold to about 5 mm below the rim.

8. 8

   Bake at 230 °C (450 °F) for 15 min. Lower the oven to 190 °C (375 °F) and bake until the crusts are deep brown, 40-45 min. If the tops are still pale, give them 5 min more.

9. 9

   Unmold the canelés onto a rack right away. Cool for at least 1 hour so the crust turns crisp. Eat the same day.

Imported from baking-sense.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.