Canelés De Bordeaux 9 Steps
Add butter, milk and vanilla to a medium pot over medium heat and bring the mixture to a boil. Turn off heat and let cool.
Into a large bowl, sift flour and sugar together until smooth, pour in half of the cooled milk mixture and mix well.
Add the eggs, pour in the rest of the milk mixture and mix well (use a spatula, do not use a beater). Make sure the custard mixture has cooled down before adding it to the dough
Pour in the rum slowly and mix well with a spatula.
Cover the bowl with plastic wrap and store it in the refrigerator for 24-48 hours.
Preheat oven to 220°C (temperature varies on strength of oven).
Remove from the fridge, mix once more. Using unsalted butter, grease your canelé moulds. Divide batter evenly between moulds (leaving space at the top since they will rise when baking).
Once oven has been preheated for at least 10 minutes. Place canelés into oven, bake for 10 minutes at 220°C. Turn heat down to 170 degrees°C and bake for 45 minutes.
Remove from oven and carefully remove from mould onto a wire rack while still hot. Enjoy!