Cannelés

Step 1/12

• ⅛ vanilla bean
• 27¾ ml milk

• pot

infuse milk with vanilla bean (scrape the seeds, then put into milk along with the pod) and bring to simmer

Step 2/12

• 2¾ g butter

melt the butter

Step 3/12

• 11⅛ g sugar
• ⅛ eggs
• ⅛ egg yolks

whisk sugar, eggs, then add melted butter and mix till combined

Step 4/12

remove the vanilla pod from the milk

Step 5/12

• 5½ g flour

add some of the milk to the egg mixture, then add some flour and continue mixing

Step 6/12

add the remaining milk and combine well

Step 7/12

• ¼ tbsp dark rum

add the rum and mix till no lumps

Step 8/12

cover the batter with cling wrap and put into the fringe to chill for 24-48h (can be kept for up to 4 days), remember to work the batter before using it

Step 9/12

• 1⅜ g butter

coat the molds with butter and put in the fridge to solidify the butter a bit; preheat the oven to 230°C

Step 10/12

fill the molds (3/4), leaving some space from the top

Step 11/12

bake at 230 C for 10 mins, the drop the temp to 190-180 and bake for 45-60mins

Step 12/12

quickly demold them onto a cooling rack, let cool for 2h at room temperature and then enjoy the delicious treat, custardy inside and crispy outside

Enjoy your meal!