Canelés Baillardran
Portions 24 canelés (pasteries)
Print Recipe
Ingredients
- 500 ml of whole milk
- 2 strips vanilla
- 250 g of sugar
- 130 g flour
- 3 egg yolk
- 1 whole egg
- 50 g butter melted
- 50 ml rum
- oil or butter for greasing the moulds
Instructions
The day before
- Cut the vanilla beans in 2 and rub the inside with the tip of a knife to recover the seeds.
- In a saucepan, bring the milk to a boil. Add the vanilla seeds and let them infuse for 5 minutes.
- Meanwhile, mix the sugar and flour in a bowl. Add the eggs and mix well.
- Then pour in the milk and mix until you get a homogeneous paste.
- Add the butter and rum. Cover and let it rest in the refrigerator overnight.
On the same day
- Preheat the oven to 220°C (430°F).
- Grease the cannelé moulds.
- Take the mixture out of the refrigerator and mix well so that it becomes homogeneous. Pour into the moulds until about 1 cm from the edge (the cannellés will puff a little during cooking).
- Place in the oven. Bake for 15 minutes, then lower oven to 160°C (320°F). Continue baking for 45 minutes)