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A classic and distinctively shaped French confection, this canelés recipe from Pascal Aussignac has no twists or sleights of hand. However, you will need individual canelé moulds or a mould tray.
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Split the vanilla pod sideways and scrape the seeds free of the pod. Scald the milk with the vanilla pod and seeds. Mix in the butter, stirring all the time until it melts. Remove from the heat and allow to cool
1 vanilla pod
500ml of whole milk
50g of butter
2
Separate 2 of the eggs. In a bowl, beat 2 whole eggs, 2 egg yolks, the icing sugar, rum and flour to a thick batter. Strain the buttery milk onto the batter and beat together until smooth. Chill in the fridge for an hour
Brush the insides of the moulds or tray with the softened butter and pour in the chilled mixture almost to the top
butter for greasing, softened
5
Bake the canelés for 15 minutes, then turn the temperature down to 190°C/gas mark 5. Bake for another 30 minutes or until the cakes are crisp on the outside. Remove from the oven and cool for 5 minutes before turning them out and serving
Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.
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Canelés
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