Cannelés Bordeaux

Ingredients for 1 servings:

• ½ liter of milk
• 250 g powdered sugar (regular sugar will also work)
• 2 m.-sized eggs
• 2 egg yolks
• 5 cl rum
• 1 vanilla pod(s), scraped pulp
• 100 g flour
• 40 g butter
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

Mini tarts from Bordeaux, served with coffee, makes 6 tarts

Mix together the sugar, flour, and salt. Lightly beat the eggs and egg yolks with a fork and add them to the mixture. Bring the milk, vanilla seeds, and butter to a boil and slowly add them to the sugar-flour mixture, stirring constantly. When the batter is lukewarm, add the rum. The batter will be very runny, but this is normal. Chill the batter for 24 hours. It can be stored in the refrigerator for 2 to 3 days. Fill silicone molds to a depth of 5 mm (0.2 in). Bake in an oven preheated to 240°C (475°F) for 10 minutes. Then reduce the heat to 190°C (375°F) and bake for another 30-40 minutes. I bake them for 30 minutes and leave them in the oven with the heat off for 10 minutes. Let the molds cool. Enjoy the tarts while they are still warm.