By Naomi
Canelés are small, caramelized pastries from the Bordeaux region. They have a crisp exterior and a custardy, vanilla- and rum-infused center. They’re a delicious (and simple!) way to bring a taste of Bordeaux to your home!
Try the real thing on one of our Bordeaux region tours!
Ingredients
For ~12 canelés
- 2 cups (480 ml) whole milk
- 1 tablespoon unsalted butter (plus extra for greasing the molds)
- 1 cup (125 g) all-purpose flour
- 1 ½ cups (300 g) sugar
- 2 eggs + 2 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum (optional but authentic)
- Pinch of salt
Instructions
- Heat the milk & butter: In a small saucepan, gently heat milk and butter until the butter melts. Remove from heat; let cool slightly.
- Combine dry ingredients: In a mixing bowl, whisk together flour, sugar, and salt.
- Blend wet & dry: In another bowl, beat eggs and yolks, then whisk in the vanilla extract and rum (if using). Slowly add the warm milk mixture, whisking constantly. Gradually incorporate the dry ingredients until you have a smooth batter.
- Chill batter: Cover and refrigerate for at least an hour (even better overnight).
- Preheat & pour: Preheat oven to 450°F (230°C). Butter the canelé molds (traditional copper molds or silicone molds) and fill them about ¾ full with batter.
- Bake & reduce heat: Bake for 10 minutes, then lower heat to 350°F (180°C) and continue baking for ~40–50 minutes, until the canelés are deep golden brown and caramelized.
- Enjoy: Let them cool slightly before removing from molds. The outside should be crisp, the inside soft and custardy.
- Serve them with an espresso or a glass of sweet wine (like Sauternes) for a truly Bordelaise treat!
Bon Appétit!
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