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.