Spiced Rum Canelé
Delicious French pastries infused with Demijohn spiced rum liqueur!
Posted by Cat Morley
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You Will Need (10 things)
- 250 ml Milk - I used soya milk
- 1 Egg + 1 egg yolk
- 100 g Light Brown Sugar
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
- 1 tbsp Demijohn Spiced Rum Liqueur
- 50 g Flour
- ¼ tsp Salt
- 25 g Butter
- Sprinkles or icing sugar to serve
Steps (15 steps, 45 minutes)
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1
Begin warming the milk in a sauce pan.
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2
Add the butter and vanilla.
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3
Stir over a gentle heat until the butter has melted and then remove from the heat.
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4
Crack the egg into a bowl and add the extra egg yolk.
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5
Whisk the sugar and cinnamon into the eggs.
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6
Sift in the flour and salt.
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7
Gently stir in until smooth.
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8
Add the spiced rum liqueur.
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9
Leave the milk to cool until just warm and then stir into the eggs.
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10
Cover with clingfilm and refrigerate for at least 24 hours - I left mine for 2 days.
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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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12
Preheat the oven to 200'C and fill the moulds with batter.
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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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14
Before serving, pour a little spiced rum into the cavities of each canele.
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15
Decorate with icing sugar or sprinkles.