Spiced Rum Canelé

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  Step 1

  Begin warming the milk in a sauce pan.

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  Step 2

  Add the butter and vanilla.

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  Step 3

  Stir over a gentle heat until the butter has melted and then remove from the heat.

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  Step 4

  Crack the egg into a bowl and add the extra egg yolk.

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  Step 5

  Whisk the sugar and cinnamon into the eggs.

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  Step 6

  Sift in the flour and salt.

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  Step 7

  Gently stir in until smooth.

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  Step 8

  Add the spiced rum liqueur.

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  Step 9

  Leave the milk to cool until just warm and then stir into the eggs.

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  Step 10

  Cover with clingfilm and refrigerate for at least 24 hours - I left mine for 2 days.

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  Step 11

  To make these pastries you'll need a canele mould. I'm using a silicon mould but if you're using copper moulds, make sure to grease them.

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  Step 12

  Preheat the oven to 200'C and fill the moulds with batter.

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  Step 13

  Bake at 200'C for 10 minutes before reducing the heat to 180 and baking for another 30 minutes. Leave to cool before removing from their moulds.

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  Step 14

  Before serving, pour a little spiced rum into the cavities of each canele.

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  Step 15

  Decorate with icing sugar or sprinkles.

Comments

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Marie M. 3rd July 2019

These look delicious!!

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Carla B. · Gravois Mills, Missouri, US · 1 project 11th June 2019

OHHHHHH!!! Yum!

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Kin Dragon · Denton, Texas, US · 758 projects 10th June 2019

I love the star sprinkles! They remind me of my animal sweets inspired by the Kari Kari Pretty cure

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