I was inspired to make these delectable little treats when I saw this post by the lovely and very talented Tartelette. So on Mothers Day last month I picked some silicone molds for a gift. I used a different recipe as I didn’t have enough eggs to make Tartelette’s yummy looking ones.

 It was a good thing I made a big batch of the batter as it took a practice attempt first to make them right. I was so impressed by these lovely little wonders, a crunchy crust then custardy soft centre, I mean what is not to like?

I learnt this;

 Leave the batter for longer and you really do get better canneles, the last batch I made on the third day was by far the nicest. 

Just when you think they are looking a little burnt, that is when they are done, do not be tempted to take them out before as they stick to the molds and the crunch is pathetic. Now you don’t want that do you?

Canelés recipe from Chic and Charming

- 1/2 liter (2 cups) milk
- 30 g (3 tablespoons) salted butter, diced
- 1 vanilla pod (split), or 1 teaspoon vanilla extract or paste
- 100 g (3/4 cup) all-purpose flour
- 200 g (1 cup) sugar
- 3 eggs
- 80 ml (1/3 cup) good-quality rumYields about 20 medium canelés.

Combine the milk, butter and vanilla in a medium saucepan, and bring to a boil. In the meantime, combine the flour and sugar in a medium mixing-bowl, and break the eggs in another, smaller bowl. When the milk mixture starts to boil, remove from heat and fish out the vanilla pod if using. Pour the eggs all at once into the flour mixture (don’t stir yet), pour in the milk mixture, and whisk until well combined and a little frothy. Add in the rum and whisk again. Let cool to room temperature on the counter, then cover and refrigerate for at least 24 hours and up to 3 days.

The next day (or the day after that, or the day after that), preheat the oven to 250° C (480° F). Butter the canelé molds if they are made of copper (unnecessary if you’re using silicon molds). Remove the batter from the fridge: it will have separated a bit, so whisk until well blended again. Pour into the prepared molds, filling them almost to the top. Put into the oven to bake for 20 minutes, then (without opening the oven door) lower the heat to 200° C (400° F) and bake for another 40 to 60 minutes (depending on your oven and how you like your canelés). The canelés are ready when the bottoms are a very dark brown.

Unmold onto a cooling rack (wait for about ten minutes first if you’re using silicon molds or they will collapse a little) and let cool completely before eating.