canelé de bordeaux


Since I came back from Europe, I've been making these little French cake non-stop. It takes some work to make them right--chewy and crusty outside, but custardy and creamy inside. I've tried three different recipes with different times and temperatures. After many attempts, I've got the right recipe with the right time and temperature. Now I know why these guys are expensive.

6 servings
(adapted from Paula Wolfert)

- 1 cup milk
- 1 tbsp unsalted butter
- Pinch of salt
- 1/2 cup sugar
- 2 egg yolks
- 1/2 cup all-purpose flour
- 1 tbsp. dark rum
- 1/2 tsp vanilla extract


1. Preheat the over to 400 degrees.
2. Bring milk, butter and salt to a simmer.
3. Whisk egg yolks with sugar, then slowly temper the yolk mixture with hot milk.
4. Gradually whisk in flour, then rum and extract.
5. Cover and chill overnight.
6. Lightly brush the molds with melted butter, fill each molds almost to the top.
7. Bake at 400 degrees for 10 minutes, lower the temperature to 375 degrees and continue baking for an hour.
8. Remove from the oven and unmold immediately.


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