Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Whole milk | 500 grams | |
| Vanilla extract | 1 tablespoon | |
| Butter | 25 grams | |
| Eggs | 1 whole egg and 2 yolks | |
| Granulated sugar | 220 grams | |
| Flour | 125 grams | |
| Rum | 40 grams |
Equipment
- Canelés mold
- Saucepan
- Mixing bowl
- Whisk
- Weighing scale
Directions
-
Boil the milk, vanilla, and butter in a saucepan.
-
Set aside to cool.
-
Combine eggs and sugar in a mixing bowl.
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Beat them with a whisk for 3-4 minutes.
-
Pour the milk on top of the eggs gently.
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Add the sifted flour and the rum.
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Leave the mixture in a refrigerator for at least 24 hours.
-
Pour the mixture into the canelés mold.
-
Bake for 1 hour at 400 F.