Canelés – original French recipe

Ingredients for 1 servings:

• 1 ½ vanilla pod(s), including the pulp
• 750 ml milk
• 90 g butter
• 4 eggs
• 3 pinches of salt
• 180 g spelt flour type 630
• 90 ml brown rum
• n. B. Butter for the molds
• e.g. rum for “vaccination”

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 5 minutes

makes 20 pieces

Split the vanilla pods lengthwise and scrape out the seeds. Bring the milk, vanilla seeds, and butter to a boil, then set aside and cover to prevent a skin from forming. Let it steep for at least 5 hours. After this time, whisk the eggs and sugar in a mixing bowl until creamy. Bring the milk back to a boil, then stir the salt into the egg and sugar mixture. Alternately add the flour and milk to the egg and sugar mixture and mix well. Finally, stir in the rum and refrigerate the mixture overnight. The next day, preheat the oven to 200°C (fan/convection oven) and grease the canelé molds with butter. Fill the molds just below the rim, which will hold 20 canelés. Place the molds on two baking sheets and place them in the preheated oven. Bake for 35 minutes at 200°C (400°F), then increase the temperature to 250°C (480°F) and bake for another 10 minutes. Then turn off the oven and let the canelés cool in the oven to retain their shape. Before serving, inoculate the canelés with rum. Vanilla ice cream is a great addition.