Canelés

• Refrigerated

  • 1 Egg yolk
  • 2 Eggs, whole

• Baking & Spices

  • 125 g All-purpose flour
  • 225 g Granulated sugar
  • 1 tbsp Vanilla extract

• Dairy

  • 500 ml Milk

• Beer, Wine & Liquor

  • 150 ml Rum

Found on monpetitfour.com

Ingredients

• 500 ml milk (2 cups + 2 tbsp)
• 1 tbsp vanilla extract
• 2 whole eggs
• 1 egg yolk
• 125 g all-purpose flour (1 cup)
• 225 g granulated sugar (1 cup + 2 tbsp)
• 150 ml rum (1/2 cup + 2tbsp)

Directions

• Combine the milk and vanilla extract; temporarily set aside. To a large bowl, add the eggs and egg yolk, then whisk until the yolks are broken up. Pour in the milk and vanilla mixture, then whisk again until combined. Add the all-purpose flour and sugar, whisking until smooth and lump-free. Add the rum and whisk again to combine. Refrigerate the batter for at least 12 hours, or overnight if possible. The next day, preheat the oven to 440°F. If using a silicone canelé pan, place the pan on a wire, oven-safe rack (this will make transferring the pan to the oven easier). Give the batter a whisk, then use a small ladle to fill the molds with enough batter to almost reach the top of the molds. Bake the canelés at 440°F for 20 minutes. Then reduce the heat to 300°F and bake for another 30 minutes. Finally, increase the heat to 430°F and bake for 5 minutes. Remove the pan from the oven and let the canelés cool in the pan for 30 minutes. Gently pop the canelés out of their molds and serve.