Canelés de Bordeaux

Ingredients

• 500 ml whole milk
• 50 g unsalted butter
• 1 vanilla pod, split and scraped
• 250 g caster sugar
• 100 g plain flour
• 2 whole eggs
• 2 egg yolks
• 2 g fine salt
• 50 ml dark rum
• 30 g food grade beeswax
• 30 g clarified butter, for the moulds

Allergen screen

Found: gluten · dairy · egg · alcohol

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Warm the milk with the 50 g butter and the vanilla to 60C (140F), then leave it to infuse off the heat for 10 minutes. 10 min
2. Whisk the sugar, flour and salt, add the eggs and yolks and stir to a smooth paste, then pour in the warm milk in a thin stream and stir in the rum, stopping the moment it is even and as loose as pouring cream.
3. Strain, cover and refrigerate 24 hours to 48 hours, then bring the batter back to room temperature and stir gently to redistribute the fat. 600 min
4. Melt the beeswax and the clarified butter together to 70C to 75C (158F to 167F), pour it into hot copper moulds so the film runs thin, swirl, invert to drain, then chill the moulds until the film is hard.
5. Fill the chilled moulds with the room temperature batter to 5 mm below the rim, bake at 240C (475F) for 15 minutes then at 180C (350F) for 45 minutes to 55 minutes until nearly black, and turn out onto a rack at once. 15 min