caneles de bordeaux (or canneles)

French canneles recipe from former coworker Danielle:

1/2 liter of milk
100 g of flour (sifted)
200 g of granulated sugar (sifted)
2 whole eggs + 2 yolks
25 g butter (REAL!!! no margarine)
1 tbls vanilla extract
4-5 tbls rum

 

1. Combine milk, vanilla, and butter in pot. Bring to a boil and then remove from stove.
2. Mix together sugar, flour, and the eggs. Once mixed, pour in 1 cup of the milk mixture and stir together. Once stirred together, pour in a bit more of the milk. Repeat until done with the milk.
3. Let sit in refrigerator for at least 2 hours (preferably 24 hours). When ready to cook, add the rum to the mixture and let sit for at least one hour out of refrigerator.
4. If using metallic molds, grease them. If using silicone, no greasing is necessary. Place molds on baking sheet, and then start filling the molds. Do not fill past 3/4 of rim.
5. Place in oven at 270 (CELSIUS) for 5 minutes.
6. Lower temperature to 180 (Celsius) and cook for at least 1 more hour (it depends on your oven--with mine I have to cook another 1h20). When ready, the canneles will be dark and crispy on the outside and custardy on the inside. They should stand up straight (relatively) when ready.

I have made this in a silicone mold a few times and it turned out great. My mold has 15 spots, which is not quite enough for this recipe so I have to do it in two batches. I believe it makes 20 or so individual canneles.

2026 edit: In the silicone mold I can only fit half the recipe. Also, it does not brown on the edge like it should if it were metal, so I have to bake it an extra 30-40 minutes and it still wasn't dark on the sides. But it was still good. So next time just make half a batch so it all fits in the mold.

Flan

 https://www.allroadsleadtothe.kitchen/2012/09/TheBestFlanEver.html

45 minutes in the oven was perfect. Lovely delicious flan!