Canelés Baillardran

A Governors Ball sweet treat

Yield: 20

INGREDIENTS

  • 500g whole milk

  • 2 vanilla beans

  • 250g sugar

  • 125g AP flour

  • 2 large eggs

  • 2 egg yolks

  • 50g melted butter

  • 50g dark rum

  • Copper or Silicone Canelés Mold

INSTRUCTIONS

  1. Add milk and vanilla beans (including pod) to a saucepan and bring to a boil. Set aside to cool to lukewarm temperature.

  2. In a bowl, mix sugar and flour. Add eggs and egg yolks to mixture and whisk until fully combined.

  3. Remove vanilla bean pods, and add warm milk mixture to until fully combined.

  4. Add melted butter and rum to mixture, whisk until combined. Cover and put in fridge for a minimum of 12 hours, ideally 48. Note: Batter can rest for up to 5 days, and a longer rest time will improve the final product.

  5. When ready to bake, preheat the oven to 385°F, pour into canelé mold and bake for 40 minutes, until golden brown.

DOWNLOAD RECIPE CARD