Canelé

Canele are a sort of french baked custard which have a really dark and caramelized crust. The inside is very moist and of a quite interesting texture! I used this particular recipe because its the only one I could find that doesn't have to rest the batter in the fridge over night (I'm not very patient). I used the special canele moulds but you could just use cupcake pans instead. 

Canelé

2 cups whole milk

9 ounces sugar

1 tsp vanilla bean paste

2 ounces butter

6 ounces flour

2 egg yolks

3 teaspoon dark rum

Butter for the molds

Preheat the oven to 180 c. 

In a medium saucepan heat milk, sugar, vanilla, and butter. Heat until everything is melted then leave to cool completely. 

When milk is completely cool add the egg yolks and rum, and then gradually add the flour. Mix until dough is smooth. 

Butter molds with melted butter and let stand for 2-3 minutes. Pour batter into molds until just below the rim. 

Cook for about 1 1/2 hours or until when you slip one out of its mould, it has a very dark brown caramelized colour. Leave to cool before turning them all out of their tins. These are best eaten the day made (especially warm out of the oven).