Canelé de Bordeaux

Ingredients

Ingredients:

- 2 cups whole milk

- 3 tablespoons of packed butter

- 1 cup white granulated sugar

- 1 cup all-purpose flour

- 2 eggs plus 2 egg yolks lightly beaten

- 1 teaspoon of kosher salt

- 1 teaspoon vanilla extract

- 1 teaspoon rum extract

For coating molds:

- 2 tablespoons packed butter

- 2 tablespoons honey

Directions

Day 1
In a saucepan, combine the milk and butter. Cook on medium heat until the milk reaches a boiling point.
In the meantime, sift the flour into a large (green) bowl.
Add the sugar and the salt. Mix.
Slowly blend the egg mixture to the flour and sugar. Mix well until you get a very smooth batter.
Remove the milk from the heat and add the vanilla and rum extracts. Let the milk mixture cool down a bit (for 10 minutes).
Blend the milk mixture into the flour and egg mixture. Add a little bit while mixing, for the eggs to warm up and not cook, then keep adding the milk mixture a little bit at time, while mixing.
Cover the batter with a plastic wrap and put in the fridge for at least at least overnight.
Day 2
Canele’ molds.
Set oven to 400 degrees
Combine the butter and honey and microwave for 30 seconds.
Coat each mold with the honey/butter mixture. Save the leftover in the fridge.
Fill the molds up to about ¼ inch from the top.
Put in the 4oo degree oven. After 10 minutes remove from the oven until the batter drops. Return to the oven ( rotating the mold pan each time) and repeat this procedure every 10 minutes until baked dark and crispy.
Leave in the molds until cooled.

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