• Milk250ml
• Egg1
• Butter10g
• Sugar60g or to taste
• Bread flour (or all-purpose flour if unavailable)50g
• Butter (for coating molds)to taste
• ★Vanilla extract5 drops
• ★Rum1 tbsp

1. 1

   Pour 250ml milk and 10g butter into a small saucepan. When the butter melts and begins to simmer, remove from heat and let cool.

2. 2

   In a bowl, mix 60g sugar (or to taste) and 50g bread flour (or all-purpose flour) with a whisk. Add 1 egg and gently combine, then add the cooled liquid from step 1 and strain through a sieve.

3. 3

   Let the batter rest in the refrigerator for at least 12 hours or longer. Resting gives the batter a smooth consistency.

4. 4

   Preheat the oven to 210°C. Coat the canelé molds generously with butter.

5. 5

   Add 5 drops of ★vanilla extract and 1 tbsp of ★rum to the rested batter, then pour evenly into all the molds.

6. 6

   Bake in the 210°C oven for 60 minutes until the canelés are deeply browned. They're ready when done!

7. 7

   Remove the canelés from the molds and let them cool completely before serving.

Avoid overmixing the egg and flour, as this will cause the canelés to puff up too much. If the insides are not fully baked, cover with aluminum foil partway through and extend baking time. If they don't brown sufficiently, remove from molds and finish in a toaster oven, or increase oven temperature by 5-10°C and check progress.

• Calories120 kcal
• Protein2.5 g
• Fat5 g
• Carbs15 g
• Sodium0.05 g