Makes 12 canelés
  • 2 cups (480 grams) whole milk
  • 3½ tablespoons (50 grams) unsalted butter
  • 1 vanilla bean
  • 2 large eggs (100 grams)
  • 2 large egg yolks (37 grams)
  • 1¼ cups (250 grams) granulated sugar
  • Pinch fleur de sel
  • 2 tablespoons (30 grams) rum
  • ¾ cup plus 2 teaspoons (100 grams) unbleached all-purpose flour
  • Clarified Butter* (recipe follows), to coat the molds
  1. In a small saucepan, combine the milk, butter, and vanilla bean. Bring to a simmer and turn off the heat and let stand so the flavors meld, 15 minutes.
  2. In a large bowl, whisk the eggs and yolks. Add the sugar and salt and continue whisking until incorporated. Add the rum and sift the flour over the mixture, whisking to combine. Add the milk mixture and continue whisking until well combined. Let the batter come to room temperature before placing in the refrigerator. Chill for a minimum of 24 hours and up to 48 hours.
  3. When ready to bake, remove the batter from the refrigerator and stir the batter as it will have separated. Try not to incorporate too much air in the batter. Return to the refrigerator until ready to bake.
  4. Coat the inside of 12 canelé molds with Clarified Butter. Set the molds upside down to allow any excess butter to run off. Place the molds in the freezer to let rest for at least 1 hour before baking.
  5. Preheat the oven to 375°F (190°C). Line a sheet pan with aluminum foil and place in the oven to preheat.
  6. Remove the chilled molds from the freezer and fill each mold three-fourths of the way full with the chilled batter and place on the preheated sheet pan. Place the sheet pan in the oven. After 20 minutes, check that the batter is not bubbling over the molds. If so, take the pan out of the oven and let the batter settle for a few moments and then return to the oven. Continue to bake and turn the sheet pan every 15 minutes to ensure even baking. The canelés will be fully baked in approximately 1 hour and 10 minutes. The canelés are done when the sides are caramelized and the interiors are still soft. Once baked, remove the canelés from the molds while they are still hot and let cool. They will firm up as they cool.
*You can also use ghee.
Recipe by Bake from Scratch at