Bordeaux Caneles

1. 1

   Combine milk and vanilla beans in a saucepan; bring to a boil. Remove from heat and let cool to lukewarm, about 10 minutes.

2. 2

   Beat eggs and egg yolks together in a large bowl. Gently stir in confectioners' sugar, flour, and rum. Pour in warm milk mixture, discarding vanilla beans; gently stir until smooth. Cover bowl with plastic wrap and let batter rest in the refrigerator for 24 hours.

3. 3

   Coat fluted molds with butter and freeze until coating is set, about 10 minutes.

4. 4

   Preheat oven to 400 degrees F (200 degrees C).

5. 5

   Remove batter from the refrigerator, uncover, and pour into molds, filling each about 3/4 full.

6. 6

   Bake in the preheated oven until deep brown in color, about 50 minutes. Remove from oven and immediately invert each canele on a wire rack to cool, 30 minutes to 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.