Canneles de Bordeaux
The Episode
This recipe is a multi-day process. Please read directions fully before starting to prepare.
Typically baked in copper molds. You may use silicon molds if preferred.
Day 1: Prepare the mix to bake on Day 2
Ingredients
- 2 cups whole milk
- 3 Tbsp unsalted butter
- 4 eggs, whole
- 2 egg yolks
- 1.5 tsp vanilla extract
- 3/4 cup all purpose flour, sifted
- 1 1/4 cup granulated sugar
- 3 Tbsp spiced rum, such as Captain Morgan
- 1 pinch kosher salt
- Unsalted butter, melted - for the molds when baking
Directions
- In a sauce pan bring to a boil the milk and butter.
- Mix in a bowl eggs, yolks, vanilla, add sugar and mix well.
- Add rum and mix well.
- Add sifted flour and mix well until homogenous mix.
- Add a pinch of salt and mix well.
- Pour the hot milk mix onto the egg mix and stir well.
- Strain into a container, cool off and refrigerate overnight.
Day 2
Directions
- With melted butter, brush well bottom and sides of each mold.
- If the batter mix has some solidified butter on top of container, whisk it in or better, break it apart with an immersion blender.
- Fill each mold with batter almost to the rim (3 mm or 1/10 inch to the top).
- Bake at 430°F for 5 minutes and then turn down your oven to 360°F.
- Bake for 55 minutes at 360°F.
- Remove from oven and let cool before removing from molds.
- Serve at room temperature, great for a snack with coffee.
