A delightful twist on the classic French Canelés, these rum-infused vanilla cakes are a treat for any occasion.
Heat the milk with the vanilla bean and butter in a saucepan until it just begins to boil.
Heating the milk with the vanilla bean infuses it with a rich flavor.
Remove the saucepan from heat and let the mixture cool slightly.
Allowing the milk to cool prevents the eggs from cooking when added.
In a mixing bowl, combine the flour and sugar.
Mixing the dry ingredients first ensures even distribution.
Add the eggs and egg yolks to the flour mixture and whisk until smooth.
Whisking thoroughly prevents lumps in the batter.
Gradually pour the warm milk mixture into the flour mixture, whisking continuously.
Adding the milk slowly helps maintain a smooth batter.
Stir in the rum and mix until fully incorporated.
The rum adds a subtle depth of flavor to the batter.
Cover the batter and refrigerate for at least 24 hours.
Resting the batter enhances the flavor and texture of the Canelés.
Preheat the oven to 250°C (480°F).
Preheating the oven ensures even cooking.
Butter the canelé molds and sprinkle them with sugar.
The sugar creates a caramelized crust on the Canelés.
Fill the molds three-quarters full with the batter.
Avoid overfilling the molds to prevent overflow during baking.
Place the molds on a baking sheet and bake at 250°C (480°F) for 5 minutes.
The initial high temperature helps set the crust.
Reduce the oven temperature to 175°C (350°F) and bake for an additional 60 minutes.
Lowering the temperature ensures the interior cooks evenly.
Remove the Canelés from the oven and unmold them while still hot.
Unmolding while hot prevents sticking.
Let the Canelés cool before serving.
Cooling allows the flavors to settle and enhances the texture.
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