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Canelés

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Prep Time 15 minutes
Cook Time 1 hour
Chill Time 12 hours
Total Time 13 hours 15 minutes
Course Dessert
Cuisine French
Servings 12 servings

Ingredients
  

  • 2 cups 480 ml whole milk
  • 2 tbsp 30 g unsalted butter
  • 1 cup 200 g granulated sugar
  • 1 cup 125 g all-purpose flour
  • 2 large eggs
  • 2 large egg yolks
  • 1 tbsp dark rum
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • Softened butter & beeswax optional for greasing molds

Instructions
 

  • 1️⃣ In a small saucepan, heat milk & butter until just steaming. Set aside to cool slightly.
  • 2️⃣ In a bowl, whisk sugar, flour & salt. In another bowl, whisk eggs & yolks. Combine eggs with dry ingredients.
  • 3️⃣ Slowly whisk in warm milk mixture, a little at a time, until smooth. Stir in rum & vanilla. Batter will be thin.
  • 4️⃣ Cover and chill batter overnight (or at least 12 hours).
  • 5️⃣ Preheat oven to 450°F (230°C). Grease canelé molds generously with softened butter (and beeswax if you want super-traditional shine). Place molds on a baking sheet.
  • 6️⃣ Fill each mold about 3/4 full with chilled batter. Bake 15 minutes at 450°F, then lower to 375°F (190°C) and bake another 45–50 minutes until deeply golden brown.
  • 7️⃣ Cool 10 minutes, then carefully unmold. Serve warm or room temp!

Notes

  • Don’t skip chilling the batter — it’s key.
  • If you don’t have beeswax, butter alone works fine.
  • Best eaten the same day, but you can crisp them up in the oven if needed.