Canelé Recipe (Cannelés de Bordeaux)

The Day Before (or 8 hours before baking)

1. Split the vanilla beans/pods lengthways down the middle using a sharp knife and scrape out the seeds. Add the seeds and pod to the milk in a saucepan and, as soon as it comes to the boil, take off the heat. Cover and leave the vanilla to infuse for at least 20 minutes.
2. Sift and mix together the flour and sugar. Add the eggs and yolks all in one go and hand-whisk briskly until there are no lumps but a smooth, thick paste.
3. Remove the vanilla pod from the milk and gently reheat (but don't boil).
4. Cut up the butter roughly and melt into the hot vanilla milk.
5. Gradually whisk the hot milk into the egg mix, so there are no lumps. The batter will be smooth and runny, almost like a batter for crêpes.
6. Add the rum then leave the fragrant mix to rest covered in the fridge for 8-12 hours or overnight.

Next Day

1. When ready to bake, preheat the oven to 180°C fan/200°C/400°F/Gas 6.
2. Hand-whisk the chilled batter well for a minute and, using a pouring jug, fill the moulds nearly to the top. Place on a rimmed baking sheet and bake for about 50-60 minutes (or more for regular sized moulds) depending on whether you like them dark gold or dark - almost black. Don't be afraid to see them going pretty brown at the top after 40 minutes; leave them in for another 10-15 minutes, as you'll discover that they'll still be spongy yet firm and light on the inside.
3. Turn the canelés out of the moulds straight away and leave to cool completely on a wire rack.