Canels De Bordeaux French Rum And Vanilla Cakes Recipe

Name: Canels De Bordeaux French Rum And Vanilla Cakes
Prep time: 60 min
Cook time: 1520 min
Total time: 1580 min
Yield: Serves 1 or more
Ingredients: 500ml whole milk; 4 large eggs; 4 large egg yolks; 1 vanilla bean, split and scraped; 50ml dark rum; 200g all-purpose flour; Not used in recipe; 50g unsalted butter; 200g granulated sugar; 1/2 teaspoon salt

Indulge in the magic of Canelés de Bordeaux! These iconic French pastries boast a gloriously crunchy, caramelized exterior and a soft, custard-like interior infused with the warm embrace of vanilla and rum. This recipe, honed over 300 years, unlocks the secrets to creating these exquisite little cakes, perfect for an elegant dessert or a sophisticated afternoon tea. Their dark, almost black, glossy exterior and bittersweet flavor profile create an unforgettable contrast. While traditionally baked in hard-to-find copper molds, this recipe adapts easily to readily available alternatives. Prepare to impress your friends and family with these delectable treats, soon to rival crème brûlée in popularity!

Prep Time 60 mins

Cook Time 1520 mins

Calories 180 kcal

Protein 7g

Rating 4.7 (10 Reviews)

Canels De Bordeaux French Rum And Vanilla Cakes

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Canels De Bordeaux French Rum And Vanilla Cakes

500ml whole milk
4 large eggs
4 large egg yolks
1 vanilla bean, split and scraped
50ml dark rum
200g all-purpose flour
Not used in recipe
50g unsalted butter
200g granulated sugar
1/2 teaspoon salt

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Canels De Bordeaux French Rum And Vanilla Cakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Canels De Bordeaux French Rum And Vanilla Cakes

**Day Before:** In a saucepan, combine 500ml whole milk, 1 vanilla bean (split and seeds scraped), and 50g unsalted butter. Bring to a gentle boil. Remove from heat and let cool slightly.
In a separate bowl, whisk together 200g all-purpose flour and 200g granulated sugar. Add 4 large eggs and 4 large egg yolks. Gradually whisk the flour/sugar mixture into the warm milk, creating a smooth batter.
Gently mix until completely smooth. Let the batter cool slightly, then stir in 50ml dark rum. Cover and refrigerate for 24-48 hours.
**Baking Day:** Preheat oven to 250°C (480°F). Generously butter individual ramekins (approximately 100ml capacity), ramekins (or silicone molds), and dust with granulated sugar, ensuring complete coverage of the inner surface.
Fill each prepared mold ¾ full with batter. Place the molds on a baking sheet.
Bake at 250°C (480°F) for 5 minutes. Reduce oven temperature to 175°C (350°F) and continue baking for at least 1 hour, or until the tops are deeply caramelized and the cakes spring back when lightly touched.
Carefully remove the canelés from the molds while still hot. Allow to cool completely on a wire rack before serving.
Serve warm or at room temperature, optionally paired with a glass of cognac or wine.