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Bordeaux Cannelés with Vanilla
Ingredients
- 50 cl whole milk
- 1 Taha'a vanilla pod
- 100 g butter
- 2 eggs + 2 yolks
- 250 g sugar
- 125 g flour
- 5 cl amber rum
Preparation
- Bring the milk to a simmer with the butter and split pod, then let it infuse off the heat.
- Mix flour and sugar, stir in the eggs then the strained warm milk, and finally the rum.
- Rest the batter for 24 hours in the fridge.
- Fill well-buttered cannelé moulds three-quarters full.
- Bake 10 min at 240°C then 45 min at 180°C, until a deep brown crust forms.
- Turn out while hot and cool on a rack.