½ litre Milk
½ tsp. vanilla extract
4 tbsp. rum
1 cup of plain flour
1 cup light brown sugar
2 tbsp. butter
You’ll need to start preparation one day before you plan on baking your canalés. In a saucepan boil the milk, butter and vanilla extract together.
Take the saucepan off the heat and allow the mixture to cool ever so slightly.
In a separate bowl mix the flour and sugar together, then add the egg – mix thoroughly and add to the warm milk.
Gently mix the ingredients together until it starts to look like a soft pancake batter, then set to one side.
Once cooled add the rum and mix again.
Place the mixture in to the fridge for at least 24 hours, but do not exceed 48 hours.
When you’re ready to bake, preheat the oven to 250°C.
Liberally butter the canelé mould and sprinkle a little sugar in to each mould.
Fill the moulds ¾ of the way with batter to allow the canelés enough space to rise.
Place the canalés on a baking tray and cook in the oven for around 5 minutes, then lower the oven temperature to 175°C.
Cook the canalés for at least one hour, depending on the oven - you’re looking for a moist centre, with a brown crispy crust.
Whilst the canalés are still hot remove from the mould and set to one side.