CANELÉS BAILLARDRAN
Bordeaux custard cakes featuring a deeply caramelized, crunchy crust and a soft, chewy vanilla-rum center
Servings 12
Equipment
Ingredients
- 500 Grams whole milk 50g dark rum 2 cups
- 2 Vanilla beans
- 250 Grams Sugar 1¼ cups
- 125 Grams AP flour 1 Cup
- 2 Egg yolks
- 2 Large eggs
- 50 Grams Melted butter 3½ Tbsp
- 50 Grams Rum 3½ Tbsp
Instructions
- 1. Add milk and vanilla beans (including pod) to a saucepan and bring to a boil. Set aside to cool to a lukewarm temperature.2. In a bowl, mix sugar and flour. Add eggs and egg yolks to mixture and whisk until fully combined.3. Remove vanilla bean pods, and add warm milk mixture until fully combined.4. Add melted butter and rum to the mixture, whisk until combined. Cover and refrigerate for at least 12 hours, ideally 48 hours. Note: The batter can rest for up to 5 days; a longer rest time will improve the final product.5. When ready to bake, preheat the oven to 385°F, pour into canelé mold and, bake for 40 minutes, until golden brown
Notes
