Recipes » Baked Goods » Canneles Bordelais

Ingredients

• This recipe requires 2" high cannele silicon molds. (16 pieces)
• (amazon.com sells them)
• 2 cups milk
• 3 tbsp. butter
• 1 vanilla bean
• 2 eggs, plus 2 yolks
• 1 cup sugar
• 1 cup flour
• 1/4 cup (1 nip) dark rum
• pinch of salt

Preparation

Small saucepan: warm milk, butter, scrapped vanilla bean and salt until it comes to a simmer. Remove from heat, remove bean, let cool for 5 minutes.

Stir flour and sugar together. Lightly beat the eggs, add on top of the flour. Pour warm milk on top and whisk until you have a smooth batter. Whisk in the rum.

 Cover and REFRIGERATE for 24 hours.

Freeze the mold for a couple of hours.
Pre-heat the oven to 480F. Put a sheet pan in the oven that can hold the mold. When up to temp, take out the sheet pan and put the frozen mold on it. Fill each cup within 1/16" of the top.

Bake for 15 minutes, then lower to 350F and bake an additional 1 hour.

Cool and pop from the mold.