You should really make this recipe. It is a truly unique cake. There is nothing else quite like it. I used to make them in our Farmers’ Market days and had forgotten just how delicious they are. During baking, the batter transforms into a crisp caramelised shell surrounding comforting set custard. It’s remarkable! The moulds can be found online and also double up as an interesting shape in which to bake a sponge or set a jelly.
Recipe
Ingredients
340g Whole Milk
20g Unsalted Butter
1 tsp Vanilla Paste
70g Plain Flour
2 Medium Eggs
1/2 tsp Table Salt
125g Caster Sugar
50g Dark Rum
Method
Put the milk and butter in a pan and place over a medium heat. Warm until the butter melts into the milk. Remove from the heat and allow to cool for 5 minutes.
Mix together the plain flour, caster sugar and salt in a bowl. Add the eggs and beat together until smooth.
Add the milk and butter mix to the flour, sugar and salt. Add the rum and vanilla paste.
Cover the mix and allow to rest in the fridge overnight. This is important as it allows incorporated air bubbles to rise to the surface. If you bake straight away, the canelés will rise too much and overflow in their moulds.
Pre-heat the oven to 200°C.
Give the mix a brief and gentle stir. Pour the mix into silicone canelé moulds. Fill the moulds to 0.5cm below the rim.
Place these in the oven and bake for 20 minutes. After 20 minutes, reduce the heat to 180°C and continue to bake for a further 40 minutes.
Check the canelés. They should be a deep dark brown, almost burnt colour, with an obvious crust. If they are still pale, continue to bake in 5 minute increments. It should be possible to briefly de-mould the canelés to check their baking in order to judge this accurately.
Allow to cool and store in an airtight container.
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