Canelés De Bordeaux - French Rum And Vanilla Cake

Name: Canelés De Bordeaux - French Rum And Vanilla Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 liter milk; 2 whole eggs, plus; 2 egg yolks, beaten; 1/2 vanilla beans or 1/2 teaspoon vanilla extract; 3 -4 tablespoons rum; 1 cup plain flour; 1 cup light brown sugar; 2 tablespoons butter; butter, for greasing; sugar, for sprinkling

Servings: persons

1
The day before: boil the milk with the vanilla and butter.
2
Take off the heat, allow to cool VERY slightly.
3
Mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk.
4
Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum.
5
Place it in the refrigerator for 24 hours to 48 hours maximum.
6
When you are ready to bake the caneles: preheat the oven to 250C/495u00b0F.
7
Butter the moulds liberally and then sprinkle some sugar in to the moulds.
8
Pour the batter in to the buttered and sugared caneles moulds, they should be 3/4 full - NO more.
9
Place the moulds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quarter hours!) The tops will have a brown crust when they are ready, and they should still be moist inside.
10
Carefully unmould them whilst they are still hot. Allow them to cool.
11
Serve with tea or coffee for breakfast, or with a glass of wine or cognac in the late afternoon or evening.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 liter milk, 2 whole eggs, plus, 2 egg yolks, beaten, 1/2 vanilla beans or 1/2 teaspoon vanilla extract, and more.

Yes, Canelés De Bordeaux - French Rum And Vanilla Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Canelés De Bordeaux - French Rum And Vanilla Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions